69
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 11 of 11 graded inspections since 2024.
- Last inspected Apr 17, 2026: passed with 3 violations.
- Keeps coming up: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F., cited 7 times, plus 8 other repeat issues.
- 10 critical violations in the last two years.
Inspection history 11 visits
- 2026
- Passed Apr 17
Re-Inspection
3 violations
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Insects, rodents present
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Passed Apr 13
Re-Inspection
5 violations, 1 critical
- Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
- Minor Non food contact surfaces of equipment not clean
- 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)
- Minor Insects, rodents present
- Passed Apr 3
Inspection
9 violations, 3 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.
- 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 Single service items reused, improperly stored, dispensed, not used when required
- 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 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 of equipment not clean
- Minor Insects, rodents present
- 2025
- Passed Nov 26
Re-Inspection
2 violations, 1 critical
- Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
- Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Nearby
BiteKarma scores around Max TS Good Eatz, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.