86
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 2 graded inspections since 2025.
- Last inspected Mar 19, 2026: passed with 1 violation.
- Keeps coming up: Single service items reused, improperly stored, dispensed, not used when required, cited 2 times.
- 3 critical violations in the last two years.
Inspection history 2 visits
- 2026
- Passed Mar 19
Inspection
1 violation
- Minor Single service items reused, improperly stored, dispensed, not used when required
- 2025
- Passed May 30
Inspection
11 violations, 3 critical
- Critical Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- Critical Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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 Insects, rodents present
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Single service items reused, improperly stored, dispensed, not used when required