80
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 2024.
- Last inspected Jan 14, 2026: passed with 3 violations, 1 critical.
- Keeps coming up: Cooked or prepared foods are subject to cross-contamination from raw foods., cited 3 times.
- 4 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Jan 14
Inspection
3 violations, 1 critical
- Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
- Minor Improper storage of cleaning equipment, linens, laundry unacceptable
- Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
- 2025
- Passed Jan 16
Inspection
6 violations, 3 critical
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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.
- 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 Single service items reused, improperly stored, dispensed, not used when required
- 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)
- 2024
- Passed Mar 6
Inspection
3 violations, 3 critical
- 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.
- Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
Nearby
BiteKarma scores around Pizanos, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.