80
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 Mar 9, 2026: passed with 5 violations.
- Keeps coming up: Potentially hazardous foods are not kept at or above 140°F during hot holding., cited 2 times, plus 6 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Mar 9
Inspection
5 violations
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Non food contact surfaces of equipment not clean
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- 2025
- Passed Sep 16
Inspection
5 violations
- Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
- Minor Non food contact surfaces of equipment not clean
- Passed Mar 26
Inspection
8 violations, 3 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 Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Non food contact surfaces of equipment not clean
- Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
- 2024
- Passed Oct 1
Inspection
13 violations, 3 critical
- Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical Water/ice: unsafe, unapproved sources, cross connections
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Minor Insects, rodents present
- 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 (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 Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Minor Hot, cold running water not provided, pressure inadequate
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor Non food contact surfaces of equipment not clean
- 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
Nearby
BiteKarma scores around Ginny Rae's Diner, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.