67
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 Oct 14, 2026: passed with no violations.
- Keeps coming up: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage)., cited 2 times, plus 4 other repeat issues.
- 5 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Oct 14
Re-Inspection
No violations
- Passed Mar 5
Inspection
12 violations, 3 critical
- Critical Food from unapproved source, spoiled, adulterated on premises.
- 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.
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Improper use and storage of clean, sanitized equipment and utensils
- Minor Single service items reused, improperly stored, dispensed, not used when required
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Minor Non food contact surfaces of equipment not clean
- 2025
- Passed May 13
Re-Inspection
No violations
- Passed Mar 4
Inspection
6 violations, 2 critical
- Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Minor Improper thawing procedures used
- 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)
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Nearby
BiteKarma scores around Ling Ling, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.