84
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 Nov 18, 2025: passed with 5 violations, 2 critical.
- Keeps coming up: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing, cited 2 times.
- 3 critical violations in the last two years.
Inspection history 4 visits
- 2025
- Passed Nov 18
Inspection
5 violations, 2 critical
- Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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.
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Passed Jan 14
Inspection
3 violations, 1 critical
- Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- 2024
- Passed Apr 15
Re-Inspection
No violations
- Passed Apr 4
Inspection
1 violation, 1 critical
- Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.