88
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 9 of 9 graded inspections since 2024.
- Last inspected Oct 15, 2026: passed with 2 violations.
- Keeps coming up: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods., cited 2 times, plus 7 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 9 visits
- 2026
- Passed Oct 15
Inspection
2 violations
- 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 7
Inspection
4 violations
- Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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
- 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 Nov 13
Re-Inspection
1 violation
- Minor Insects, rodents present
- Passed Oct 28
Inspection
8 violations, 3 critical
- Critical Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above.
- Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Minor Insects, rodents present
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor In use food dispensing utensils improperly stored
Nearby
BiteKarma scores around Nosh, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.