91
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 2024.
- Last inspected Oct 13, 2026: passed with 3 violations.
- No critical violations in the last two years.
- Keeps coming up: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish), cited 3 times, plus 1 other repeat issue.
Inspection history 4 visits
- 2026
- Passed Oct 13
Inspection
3 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 Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Non food contact surfaces of equipment not clean
- 2025
- Passed Oct 30
Inspection
5 violations
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Insects, rodents present
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- 2024
- Perfect Feb 14
Inspection
No violations
- Passed Feb 2
Inspection
5 violations, 2 critical
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
- 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 Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Nearby
BiteKarma scores around Golden Krust Bakery, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.