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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 2024.
- Last inspected Jul 29, 2025: passed with 7 violations, 5 critical. That was over a year ago, so things may have changed.
- Keeps coming up: Home canned goods, or canned goods from unapproved processor found on premises, cited 2 times, plus 3 other repeat issues.
- 12 critical violations in the last two years.
Inspection history 2 visits
- 2025
- Passed Jul 29
Inspection
7 violations, 5 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.
- Critical Food from unapproved source, spoiled, adulterated on premises.
- Critical Home canned goods, or canned goods from unapproved processor found on premises
- Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
- 2024
- Passed Nov 13
Inspection
16 violations, 7 critical
- Critical Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
- Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical All shell eggs or foods containing shell eggs are not heated to 145°F or above except by consumer request.
- Critical Water/ice: unsafe, unapproved sources, cross connections
- Critical Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical Home canned goods, or canned goods from unapproved processor found on premises
- Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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 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 Miscellaneous, Economic Violation, Choking Poster, Training.
- 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 In use food dispensing utensils improperly stored
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- 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 Scribner's Lodge, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.