72
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 Jun 26, 2026: passed with 6 violations, 3 critical.
- Keeps coming up: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage)., cited 3 times, plus 6 other repeat issues.
- 8 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Jun 26
Inspection
6 violations, 3 critical
- 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.
- 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.
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 2025
- Passed Nov 12
Inspection
6 violations, 2 critical
- Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
- Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor Improper thawing procedures used
- Passed Apr 24
Inspection
4 violations, 1 critical
- Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 2024
- Passed Dec 19
Inspection
3 violations, 2 critical
- 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 Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Nearby
BiteKarma scores around 1844 House, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.