90
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 5 of 5 graded inspections since 2025.
- Last inspected Oct 13, 2026: passed with 5 violations, 1 critical.
- Keeps coming up: Potentially hazardous foods are not kept at or above 140°F during hot holding., cited 2 times, plus 1 other repeat issue.
- 4 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Oct 13
Inspection
5 violations, 1 critical
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Non food contact surfaces of equipment not clean
- Passed Apr 22
Inspection
1 violation
- Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 2025
- Perfect Dec 30
Inspection
No violations
- Passed Dec 10
Inspection
5 violations, 3 critical
- Critical Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
- Critical Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Minor Improper use and storage of clean, sanitized equipment and utensils
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions