76
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 Jul 2, 2026: passed with 4 violations, 1 critical.
- Keeps coming up: 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., cited 2 times, plus 7 other repeat issues.
- 7 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Jul 2
Inspection
4 violations, 1 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.
- Minor Non food contact surfaces of equipment not clean
- 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
- 2025
- Passed Dec 11
Inspection
5 violations, 5 critical
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- 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 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 Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
- Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
- Passed Sep 30
Inspection
4 violations, 1 critical
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Minor In use food dispensing utensils improperly stored
- Minor Non food contact surfaces of equipment not clean
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 2024
- Passed Dec 23
Inspection
5 violations
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor In use food dispensing utensils improperly stored
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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 Denny'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.