87
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 2024.
- Last inspected Oct 9, 2026: passed with 3 violations.
- Keeps coming up: Non food contact surfaces of equipment not clean, cited 3 times, plus 3 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 4 visits
- 2026
- Passed Oct 9
Inspection
3 violations
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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)
- Passed Mar 12
Inspection
6 violations
- Minor Non food contact surfaces of equipment not clean
- Minor Insects, rodents present
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Minor Pesticide application not supervised by a certified applicator
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- 2025
- Passed Sep 25
Inspection
7 violations, 1 critical
- Critical Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
- 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 Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Minor Non food contact surfaces of equipment not clean
- 2024
- Passed Oct 30
Inspection
8 violations, 3 critical
- Critical Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- 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 below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
- Minor Non food contact surfaces of equipment not clean
- Minor Improper thawing procedures used
- Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Nearby
BiteKarma scores around The Bond 1786, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.