73
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 19 of 19 graded inspections since 2024.
- Last inspected Mar 4, 2026: passed with no violations.
- Keeps coming up: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required., cited 11 times, plus 17 other repeat issues.
- 5 critical violations in the last two years.
Inspection history 19 visits
- 2026
- Passed Mar 4
Re-Inspection
No violations
- Passed Feb 17
Inspection
6 violations
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 2025
- Passed Apr 23
Re-Inspection
4 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 Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Minor Non food contact surfaces of equipment not clean
- Passed Apr 10
Inspection
11 violations, 2 critical
- Critical Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Minor Non food contact surfaces of equipment not clean
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- 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 In use food dispensing utensils improperly stored
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces