82
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 Jan 9, 2026: passed with 4 violations.
- Keeps coming up: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained, cited 3 times, plus 4 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Jan 9
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 Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Single service items reused, improperly stored, dispensed, not used when required
- 2025
- Passed Feb 12
Inspection
6 violations
- 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 Insects, rodents present
- 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
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 2024
- Passed Dec 11
Inspection
11 violations, 4 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 Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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 Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- Minor In use food dispensing utensils improperly stored
- Minor Insects, rodents present
- 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 Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Nearby
BiteKarma scores around City Square Cafe, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.