67
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
- Last inspected Oct 10, 2026: passed with 3 violations, 1 critical.
- Passed 3 of 6 graded inspections since 2022.
- Keeps coming up: Food-contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred, cited 4 times, plus 9 other repeat issues.
- 14 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Oct 10
Cycle Inspection
3 violations, 1 critical
- Critical Food-contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred
- Minor Dishwashing and warewashing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient
- Minor Nonfood-contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit
- 2025
- Failed Dec 13
Cycle Inspection
6 violations, 5 critical
- Critical Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment's food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies
- Critical Food-contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred
- Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
- Critical No handwashing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or warewashing area. Handwashing facility not accessible, obstructed or used for non-handwashing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device
- Critical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses
- Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
- Passed Mar 26
Cycle Inspection
1 violation
- Minor Nonfood-contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit
- Failed Mar 5
Cycle Inspection
12 violations, 8 critical
- Critical Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding
- Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
- Critical Evidence of mice or live mice in establishment's food or non-food areas
- Critical Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area
- Critical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer's refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor
- Critical Food-contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred
- Critical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses
- Critical No handwashing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or warewashing area. Handwashing facility not accessible, obstructed or used for non-handwashing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device
- Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
- Minor Single-service article not provided. Single-service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device
- Minor Dishwashing and warewashing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient
- Minor Contract with a pest management professional not in place. Record of extermination activities not kept on premises
Nearby
BiteKarma scores around Cafe 1 of a Kind, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.