81
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.
- No critical violations in the last two years.
- Last inspected Sep 22, 2025: passed with 4 violations. That was over a year ago, so things may have changed.
- Keeps coming up: Insects, rodents present, cited 2 times, plus 3 other repeat issues.
Inspection history 3 visits
- 2025
- Passed Sep 22
Inspection
4 violations
- Minor Insects, rodents present
- Minor Non food contact surfaces of equipment not clean
- 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
- 2024
- Passed Oct 25
Re-Inspection
2 violations
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Minor Improper storage of cleaning equipment, linens, laundry unacceptable
- Passed Oct 17
Inspection
10 violations, 2 critical
- 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.
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor Insects, rodents present
- Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Minor Pesticide application not supervised by a certified applicator
- Minor Improper storage of cleaning equipment, linens, laundry unacceptable
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)