69
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 Apr 25, 2025: passed with 3 violations, 2 critical. That was a follow-up after failing on Mar 10, 2025. That was over a year ago, so things may have changed.
- Keeps coming up: Evidence of mice or live mice in establishment's food or non-food areas, cited 3 times, plus 6 other repeat issues.
- Passed 3 of 7 graded inspections since 2023.
- 7 critical violations in the last two years.
Inspection history 7 visits
- 2025
- Passed Apr 25
Cycle Inspection
3 violations, 2 critical
- Critical Food protection certificate (FPC) not held by manager or supervisor of food operations
- Critical Evidence of mice or live mice in establishment's food or non-food areas
- Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
- Failed Mar 10
Cycle Inspection
6 violations, 5 critical
- Critical Time/temperature control for safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165°F for 15 seconds with no interruption of the cooking process • ground meat, and food containing ground and comminuted meat, to or above 158°F for 15 seconds with no interruption of the cooking process, except per individual customer request • pork, any food containing pork to or above 150°F for 15 seconds • mechanically tenderized or injected meats to or above 155°F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • raw animal foods cooked in microwave to or above165°F, covered, rotated or stirred • all other foods to or above 140°F for 15 seconds; shell eggs to or above 145°F for 15 seconds except per individual customer request
- Critical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan
- 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 Evidence of mice or live mice in establishment's food or non-food areas
- 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
- 2024
- Failed Oct 4
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
- Passed Oct 3
Cycle Inspection
2 violations, 1 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
- Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
Nearby
BiteKarma scores around Shaurma Factory, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.