76
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 2 of 3 graded inspections since 2023.
- Last inspected Jun 26, 2025: passed with 2 violations, 1 critical. That was over a year ago, so things may have changed.
- Keeps coming up: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored, cited 2 times, plus 1 other repeat issue.
- 1 critical violation in the last two years.
Inspection history 3 visits
- 2025
- Passed Jun 26
Cycle Inspection
2 violations, 1 critical
- Critical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored
- 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
- 2023
- Passed Aug 22
Pre-permit (Operational)
4 violations, 1 critical
- Critical Hot TCS food item not held at or above 140°F
- 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
- Minor Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used
- Minor Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
- Failed Jul 26
Pre-permit (Operational)
7 violations, 5 critical
- Critical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored
- Critical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan
- 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 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
- Minor Design, construction, materials used or maintenance of food-contact surface improper. Surface not easily cleanable, sanitized and maintained
- 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
Nearby
BiteKarma scores around Glaze Teriyaki, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.