86
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 Apr 28, 2026: passed with 3 violations, 1 critical.
- Keeps coming up: Cooked or prepared foods are subject to cross-contamination from raw foods., cited 2 times, plus 4 other repeat issues.
- 5 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Apr 28
Inspection
3 violations, 1 critical
- Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Minor Non food contact surfaces of equipment not clean
- 2025
- Passed Dec 17
Inspection
2 violations
- Minor Non food contact surfaces of equipment not clean
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Passed Nov 14
Inspection
4 violations, 2 critical
- Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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.
- Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Minor Non food contact surfaces of equipment not clean
- 2024
- Passed Dec 11
Inspection
7 violations, 2 critical
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- 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.
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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 Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Nearby
BiteKarma scores around YAMA Sushi, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.