88
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 Sep 22, 2026: passed with 3 violations.
- No critical violations in the last two years.
- Keeps coming up: Non food contact surfaces of equipment not clean, cited 3 times, plus 3 other repeat issues.
Inspection history 3 visits
- 2026
- Passed Sep 22
Inspection
3 violations
- 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 Non food contact surfaces of equipment not clean
- Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 2025
- Passed Aug 13
Inspection
6 violations
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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 Non food contact surfaces of equipment not clean
- 2024
- Passed Sep 4
Inspection
8 violations, 2 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 Cooked or prepared foods are subject to cross-contamination from raw foods.
- Minor Non food contact surfaces of equipment not clean
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Single service items reused, improperly stored, dispensed, not used when required
- Minor In use food dispensing utensils improperly stored
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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)
Nearby
BiteKarma scores around DJs at the Park, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.