74
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 2024.
- Last inspected May 22, 2025: passed with 7 violations, 2 critical. That was over a year ago, so things may have changed.
- Keeps coming up: Wiping cloths dirty, not stored properly in sanitizing solutions, cited 2 times, plus 1 other repeat issue.
- 2 critical violations in the last two years.
Inspection history 2 visits
- 2025
- Passed May 22
Inspection
7 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 cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
- 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 Miscellaneous, Economic Violation, Choking Poster, Training.
- 2024
- Passed Jan 24
Inspection
6 violations, 3 critical
- Critical Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Critical Water/ice: unsafe, unapproved sources, cross connections
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor In use food dispensing utensils improperly stored
Nearby
BiteKarma scores around Beef-N-Barrel, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.