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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
- Keeps coming up: Food Protection Certificate (FPC) not held by manager or supervisor of food operations., cited 4 times, plus 5 other repeat issues.
- Passed 1 of 4 graded inspections since 2023.
- Last inspected Oct 30, 2026: failed with 7 violations, 6 critical.
- 10 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Failed Oct 30
Cycle Inspection
7 violations, 6 critical
- 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 Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- Critical No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
- 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 Protection Certificate (FPC) not held by manager or supervisor of food operations.
- Critical Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
- Minor Non-food 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 Sep 23
Cycle Inspection
6 violations, 4 critical
- Critical Food protection certificate (FPC) not held by manager or supervisor of food operations
- Critical Food-contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred
- 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 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
- 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
- Minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of
- 2024
- Passed May 28
Cycle Inspection
2 violations, 1 critical
- Critical Food protection certificate (FPC) not held by manager or supervisor of food operations
- Minor Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
- 2023
- Failed Jan 3
Cycle Inspection
5 violations, 4 critical
- 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 Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service
- Critical Food protection certificate (FPC) not held by manager or supervisor of food operations
- Critical Food-contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred
- Minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of
Nearby
BiteKarma scores around Crown Fried Chicken, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.