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 3 of 3 graded inspections since 2025.
- Last inspected Apr 20, 2026: passed with no violations.
- Keeps coming up: Miscellaneous, Economic Violation, Choking Poster, Training., cited 2 times.
- 3 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Apr 20
Re-Inspection
No violations
- Passed Apr 13
Inspection
7 violations, 3 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.
- Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
- Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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 Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- 2025
- Passed Mar 6
Inspection
4 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 Non food contact surfaces of equipment not clean
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing