81
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 4 of 4 graded inspections since 2024.
- No critical violations in the last two years.
- Last inspected Mar 19, 2025: passed with 6 violations. That was over a year ago, so things may have changed.
- Keeps coming up: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions, cited 3 times, plus 3 other repeat issues.
Inspection history 4 visits
- 2025
- Passed Mar 19
Inspection
6 violations
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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 Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Minor Non food contact surfaces of equipment not clean
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 2024
- Passed Feb 26
Re-Inspection
1 violation
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Passed Feb 1
Re-Inspection
4 violations, 1 critical
- Critical Food from unapproved source, spoiled, adulterated on premises.
- Minor In use food dispensing utensils improperly stored
- Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Passed Jan 8
Inspection
9 violations, 2 critical
- Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Minor Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Minor Single service items reused, improperly stored, dispensed, not used when required
- Minor Improper thawing procedures used
- 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 Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred