83
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 4 of 4 graded inspections since 2025.
- Last inspected Feb 17, 2026: passed with 1 violation.
- Keeps coming up: Miscellaneous, Economic Violation, Choking Poster, Training., cited 4 times, plus 2 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Feb 17
Re-Inspection
1 violation
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- Passed Feb 3
Inspection
4 violations, 1 critical
- Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor In use food dispensing utensils improperly stored
- 2025
- Passed Apr 16
Re-Inspection
3 violations
- Minor Improper use and storage of clean, sanitized equipment and utensils
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- Passed Mar 31
Inspection
7 violations, 2 critical
- Critical 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.
- Critical Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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 Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- Minor Improper use and storage of clean, sanitized equipment and utensils
- Minor Improper storage of cleaning equipment, linens, laundry unacceptable