77
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 Mar 13, 2026: passed with no violations.
- Keeps coming up: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions, cited 3 times.
- 4 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Mar 13
Re-Inspection
No violations
- Passed Feb 26
Inspection
6 violations, 2 critical
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- 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 Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 2025
- Passed Jun 24
Re-Inspection
1 violation
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Passed Jun 17
Inspection
6 violations, 2 critical
- Critical Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
- Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Minor Improper thawing procedures used
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Nearby
BiteKarma scores around Amalfi, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.