88
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 6 of 6 graded inspections since 2024.
- Last inspected Oct 17, 2025: perfect, no violations. That was over a year ago, so things may have changed.
- Keeps coming up: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur., cited 2 times, plus 1 other repeat issue.
- 5 critical violations in the last two years.
Inspection history 6 visits
- 2025
- Perfect Oct 17
Inspection
No violations
- Passed Sep 24
Inspection
7 violations, 3 critical
- Critical Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
- Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor In use food dispensing utensils improperly stored
- Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Passed Jan 6
Re-Inspection
No violations
- 2024
- Passed Dec 9
Inspection
2 violations, 2 critical
- Critical Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
Nearby
BiteKarma scores around Mi Pueblito, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.