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 8 of 8 graded inspections since 2024.
- Last inspected Jul 22, 2026: passed with 11 violations, 2 critical.
- Keeps coming up: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F., cited 5 times, plus 5 other repeat issues.
- 8 critical violations in the last two years.
Inspection history 8 visits
- 2026
- Passed Jul 22
Inspection
11 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 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)
- Minor Non food contact surfaces of equipment not clean
- Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Minor Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Pesticide application not supervised by a certified applicator
- 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 Insects, rodents present
- Passed Feb 17
Inspection
2 violations
- Minor Non food contact surfaces of equipment not clean
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 2025
- Passed Dec 30
Re-Inspection
2 violations, 2 critical
- Critical Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
- Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
- Passed Dec 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 Food from unapproved source, spoiled, adulterated on premises.
- 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
- 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)
Nearby
BiteKarma scores around Danny's Restaurant, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.