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 5 of 5 graded inspections since 2024.
- Last inspected May 29, 2026: passed with 7 violations, 3 critical.
- Keeps coming up: Cooked or prepared foods are subject to cross-contamination from raw foods., cited 3 times, plus 5 other repeat issues.
- 10 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed May 29
Inspection
7 violations, 3 critical
- Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical Food from unapproved source, spoiled, adulterated on premises.
- Critical Foods or food area/public area contamination by sewage or drippage from waste lines.
- 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 Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Single service items reused, improperly stored, dispensed, not used when required
- 2025
- Passed Nov 13
Inspection
2 violations
- Minor Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Minor In use food dispensing utensils improperly stored
- Passed Mar 5
Inspection
5 violations, 4 critical
- Critical Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Food from unapproved source, spoiled, adulterated on premises.
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- 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)
- 2024
- Passed Dec 27
Inspection
6 violations, 3 critical
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
- Minor Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- 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 Improper use and storage of clean, sanitized equipment and utensils
Nearby
BiteKarma scores around Kiyomi, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.