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 4 of 4 graded inspections since 2025.
- Last inspected Sep 24, 2026: passed with 3 violations, 1 critical.
- Keeps coming up: Food from unapproved source, spoiled, adulterated on premises., cited 2 times, plus 2 other repeat issues.
- 6 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Sep 24
Inspection
3 violations, 1 critical
- Critical Food from unapproved source, spoiled, adulterated on premises.
- Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Passed Apr 8
Inspection
1 violation
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 2025
- Passed Oct 23
Re-Inspection
2 violations, 1 critical
- Critical Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Passed Oct 16
Inspection
7 violations, 4 critical
- Critical Food from unapproved source, spoiled, adulterated on premises.
- 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.
- Critical Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
- Critical Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Nearby
BiteKarma scores around Jadie and June's, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.