75
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 2 of 2 graded inspections since 2025.
- Last inspected Sep 22, 2026: passed with 8 violations, 1 critical.
- Keeps coming up: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces, cited 2 times, plus 1 other repeat issue.
- 4 critical violations in the last two years.
Inspection history 2 visits
- 2026
- Passed Sep 22
Inspection
8 violations, 1 critical
- Critical Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- 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 Insects, rodents present
- Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Minor Improper use and storage of clean, sanitized equipment and utensils
- 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)
- 2025
- Passed Jun 17
Inspection
7 violations, 3 critical
- Critical Food from unapproved source, spoiled, adulterated on premises.
- Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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.
- Minor Improper use and storage of clean, sanitized equipment and utensils
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Pesticide application not supervised by a certified applicator
- Minor Non food contact surfaces of equipment not clean
Nearby
BiteKarma scores around Classic Crust Brick Mortar, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.