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 Mar 5, 2026: passed with 7 violations, 2 critical.
- Keeps coming up: Potentially hazardous foods are not kept at or above 140°F during hot holding., cited 2 times, plus 1 other repeat issue.
- 6 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Mar 5
Inspection
7 violations, 2 critical
- Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Minor Single service items reused, improperly stored, dispensed, not used when required
- Minor In use food dispensing utensils improperly stored
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Inadequate personal cleanliness
- 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)
- 2025
- Passed Aug 8
Inspection
3 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 Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Minor In use food dispensing utensils improperly stored
- Passed Jan 6
Inspection
5 violations, 3 critical
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Critical Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor In use food dispensing utensils improperly stored
Nearby
BiteKarma scores around Mercantile Kitchen Bar, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.