93
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 6 of 6 graded inspections since 2024.
- Last inspected May 8, 2026: passed with 1 violation, 1 critical.
- Keeps coming up: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures, cited 2 times.
- 3 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed May 8
Inspection
1 violation, 1 critical
- Critical Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- 2025
- Passed Dec 16
Inspection
1 violation
- Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Passed May 29
Inspection
4 violations, 2 critical
- Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 2024
- Passed Oct 17
Inspection
3 violations
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Minor Single service items reused, improperly stored, dispensed, not used when required
- Minor In use food dispensing utensils improperly stored