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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 15 of 15 graded inspections since 2024.
- Last inspected Aug 20, 2026: passed with no violations.
- Keeps coming up: Potentially hazardous foods are not kept at or above 140°F during hot holding., cited 7 times, plus 11 other repeat issues.
- #4 in Webster's Hall of Shame, among the lowest BiteKarma scores in the city.
- 15 critical violations in the last two years.
Inspection history 15 visits
- 2026
- Passed Aug 20
Re-Inspection
No violations
- Passed Aug 6
Re-Inspection
2 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.
- Passed Jul 22
Inspection
11 violations, 7 critical
- Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
- 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 Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Critical Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two 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 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 Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- Minor Non food contact surfaces of equipment not clean
- Minor Improper thawing procedures used
- 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)
- Passed Feb 20
Re-Inspection
1 violation
- Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Nearby
BiteKarma scores around CoreLife Eatery, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.