76
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 6 of 6 graded inspections since 2024.
- Last inspected Oct 28, 2026: passed with 8 violations, 2 critical.
- Keeps coming up: Non food contact surfaces of equipment not clean, cited 6 times, plus 9 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Oct 28
Inspection
8 violations, 2 critical
- Critical Food from unapproved source, spoiled, adulterated on premises.
- 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 Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor Improper use and storage of clean, sanitized equipment and utensils
- Minor Single service items reused, improperly stored, dispensed, not used when required
- Minor In use food dispensing utensils improperly stored
- Minor Non food contact surfaces of equipment not clean
- Passed May 5
Inspection
8 violations, 1 critical
- Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
- Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Minor Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- 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 Improper use and storage of clean, sanitized equipment and utensils
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Minor In use food dispensing utensils improperly stored
- Minor Non food contact surfaces of equipment not clean
- 2025
- Passed Nov 25
Inspection
4 violations
- 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 Non food contact surfaces of equipment not clean
- Minor Improper use and storage of clean, sanitized equipment and utensils
- Passed May 14
Inspection
6 violations
- 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 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 Improper use and storage of clean, sanitized equipment and utensils
- 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 Non food contact surfaces of equipment not clean