89
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 4 of 4 graded inspections since 2025.
- Last inspected Aug 4, 2026: passed with 2 violations.
- Keeps coming up: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures, cited 3 times, plus 4 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 4 visits
- 2026
- Passed Aug 4
Inspection
2 violations
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 2025
- Passed Sep 30
Inspection
8 violations
- 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 Miscellaneous, Economic Violation, Choking Poster, Training.
- 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 Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Passed Jul 8
Inspection
10 violations, 1 critical
- Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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 Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Hot, cold running water not provided, pressure inadequate
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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
- 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)
- Perfect Feb 26
Inspection
No violations