82
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 Sep 30, 2026: passed with 6 violations, 2 critical.
- Keeps coming up: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur., cited 4 times, plus 4 other repeat issues.
- 6 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Sep 30
Inspection
6 violations, 2 critical
- Critical Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- Critical Food from unapproved source, spoiled, adulterated on premises.
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Single service items reused, improperly stored, dispensed, not used when required
- 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)
- Passed May 28
Inspection
2 violations, 1 critical
- Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- 2025
- Passed Nov 20
Inspection
3 violations, 1 critical
- Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Minor Single service items reused, improperly stored, dispensed, not used when required
- Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Passed Oct 3
Inspection
4 violations, 1 critical
- Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Minor Single service items reused, improperly stored, dispensed, not used when required
- Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing