66
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 Mar 7, 2025: passed with 2 violations, 1 critical. That was a follow-up after failing on Jan 22, 2025. That was over a year ago, so things may have changed.
- Keeps coming up: Food-contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food, cited 4 times, plus 6 other repeat issues.
- Passed 2 of 7 graded inspections since 2023.
- 9 critical violations in the last two years.
Inspection history 7 visits
- 2025
- Passed Mar 7
Cycle Inspection
2 violations, 1 critical
- 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 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 Jan 22
Cycle Inspection
10 violations, 8 critical
- Critical Hot TCS food item not held at or above 140°F
- Critical Food-contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food
- Critical Duties of an officer of the department interfered with or obstructed
- Critical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140°F to 70°F or less within 2 hours, and from 70°F to 41°F or less within 4 additional hours
- 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, 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 Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored
- Minor Unapproved outdoor, street or sidewalk cooking
- Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
- 2024
- Failed May 20
Cycle Inspection
1 violation
- Minor Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door
- Failed May 15
Cycle Inspection
5 violations, 4 critical
- 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 Food-contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food
- 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
- 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 Yaad Man Thing, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.