86
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 5 of 5 graded inspections since 2024.
- Last inspected Oct 9, 2026: passed with 5 violations, 1 critical.
- Keeps coming up: Food from unapproved source, spoiled, adulterated on premises., cited 3 times, plus 3 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Oct 9
Inspection
5 violations, 1 critical
- Critical Food from unapproved source, spoiled, adulterated on premises.
- Minor Pesticide application not supervised by a certified applicator
- 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 Single service items reused, improperly stored, dispensed, not used when required
- Passed May 1
Inspection
1 violation
- 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 Sep 11
Inspection
3 violations, 1 critical
- Critical Food from unapproved source, spoiled, adulterated on premises.
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Improper use and storage of clean, sanitized equipment and utensils
- Passed Feb 6
Inspection
5 violations, 2 critical
- Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical Food from unapproved source, spoiled, adulterated on premises.
- Minor Improper use and storage of clean, sanitized equipment and utensils
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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)