81
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 7 of 7 graded inspections since 2024.
- Last inspected Apr 16, 2026: passed with 7 violations, 2 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 2 times, plus 10 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 7 visits
- 2026
- Passed Apr 16
Re-Inspection
7 violations, 2 critical
- Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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 Garbage storage areas not properly constructed or maintained, creating a nuisance
- Minor Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Minor Non food contact surfaces of equipment not clean
- Minor Improper storage of cleaning equipment, linens, laundry unacceptable
- Passed Apr 6
Inspection
7 violations
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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 Garbage storage areas not properly constructed or maintained, creating a nuisance
- Minor Non food contact surfaces of equipment not clean
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- 2025
- Passed Jul 7
Re-Inspection
3 violations
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Passed Jun 17
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 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 Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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 Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed