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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 7 of 7 graded inspections since 2024.
- Last inspected Jul 10, 2026: passed with 9 violations, 2 critical.
- Keeps coming up: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between., cited 2 times, plus 9 other repeat issues.
- 8 critical violations in the last two years.
Inspection history 7 visits
- 2026
- Passed Jul 10
Inspection
9 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 Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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 Single service items reused, improperly stored, dispensed, not used when required
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
- Minor In use food dispensing utensils improperly stored
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Passed Jan 16
Inspection
15 violations, 4 critical
- Critical Food from unapproved source, spoiled, adulterated on premises.
- Critical Commercially processed precooked potentially hazardous foods are not heated to 140°F or above within two hours.
- Critical Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
- Critical Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
- Minor In use food dispensing utensils improperly stored
- 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 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
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Non food contact surfaces of equipment not clean
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Single service items reused, improperly stored, dispensed, not used when required
- 2025
- Passed Aug 19
Re-Inspection
No violations
- Passed Jul 29
Inspection
5 violations, 2 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 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 Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Improper use and storage of clean, sanitized equipment and utensils
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Nearby
BiteKarma scores around Rudy's Soda Bar & Cafe, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.