85
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 Jun 10, 2026: passed with 5 violations, 2 critical.
- Keeps coming up: 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., cited 2 times, plus 3 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Jun 10
Inspection
5 violations, 2 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 Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Minor Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Non food contact surfaces of equipment not clean
- 2025
- Passed Oct 13
Inspection
1 violation
- Minor Improper use and storage of clean, sanitized equipment and utensils
- Passed Sep 23
Inspection
4 violations, 1 critical
- Critical Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
- Minor In use food dispensing utensils improperly stored
- Minor Non food contact surfaces of equipment not clean
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Passed May 19
Inspection
4 violations, 1 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.
- 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
- Minor Improper use and storage of clean, sanitized equipment and utensils
Nearby
BiteKarma scores around Tully's Good Times, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.