88
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 2024.
- Last inspected Sep 30, 2026: passed with 1 violation, 1 critical.
- Keeps coming up: 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., cited 3 times, plus 2 other repeat issues.
- 6 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Sep 30
Inspection
1 violation, 1 critical
- 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.
- Passed Jun 4
Inspection
1 violation, 1 critical
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Passed Jan 22
Inspection
5 violations, 2 critical
- 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 Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Minor Single service items reused, improperly stored, dispensed, not used when required
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- 2025
- Passed Jan 3
Inspection
7 violations, 2 critical
- 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 Cooked or prepared foods are subject to cross-contamination from raw foods.
- Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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 Miscellaneous, Economic Violation, Choking Poster, Training.
- Minor Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Nearby
BiteKarma scores around Giovanni Fresco, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.