79
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 8 of 8 graded inspections since 2024.
- Last inspected Oct 28, 2026: passed with 3 violations.
- Keeps coming up: Non food contact surfaces of equipment not clean, cited 6 times, plus 9 other repeat issues.
- 5 critical violations in the last two years.
Inspection history 8 visits
- 2026
- Passed Oct 28
Inspection
3 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 Single service items reused, improperly stored, dispensed, not used when required
- Passed May 26
Inspection
8 violations, 1 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.
- Minor Single service items reused, improperly stored, dispensed, not used when required
- 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 Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Improper thawing procedures used
- Minor Non food contact surfaces of equipment not clean
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 2025
- Passed Dec 26
Re-Inspection
No violations
- Passed Dec 5
Inspection
15 violations, 2 critical
- Critical Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
- Critical Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
- 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 thawing procedures used
- 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 Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Single service items reused, improperly stored, dispensed, not used when required
- Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- 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