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 4 of 4 graded inspections since 2024.
- Last inspected Feb 9, 2026: passed with 2 violations.
- No critical violations in the last two years.
- Keeps coming up: Wiping cloths dirty, not stored properly in sanitizing solutions, cited 3 times, plus 2 other repeat issues.
Inspection history 4 visits
- 2026
- Passed Feb 9
Inspection
2 violations
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- 2025
- Passed May 16
Inspection
4 violations
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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 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 Wiping cloths dirty, not stored properly in sanitizing solutions
- 2024
- Passed Aug 12
Re-Inspection
No violations
- Passed Aug 7
Inspection
5 violations, 2 critical
- Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- 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 Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Nearby
BiteKarma scores around Orlando's Delicatessen,, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.