91
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 5 of 5 graded inspections since 2024.
- Last inspected Aug 14, 2026: passed with 2 violations, 1 critical.
- Keeps coming up: Non food contact surfaces of equipment not clean, cited 5 times, plus 2 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 5 visits
- 2026
- Passed Aug 14
Inspection
2 violations, 1 critical
- Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Minor Non food contact surfaces of equipment not clean
- Passed Jan 30
Inspection
2 violations
- Minor Non food contact surfaces of equipment not clean
- Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 2025
- Passed May 22
Inspection
4 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 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
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 2024
- Passed Nov 6
Inspection
4 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 Non food contact surfaces of equipment not clean
- 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