69
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 6 of 6 graded inspections since 2024.
- Last inspected Mar 24, 2026: passed with 7 violations, 4 critical.
- Keeps coming up: Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition, cited 4 times, plus 7 other repeat issues.
- 13 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Mar 24
Routine Inspection
7 violations, 4 critical
- Critical Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
- Critical Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
- Critical Time/Temperature Controlled Safety Food - Time as a public health control
- Critical Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
- Minor Plumbing System- Maintained in Good Repair
- Minor Single Use/Single- Service Article Storage - Excluded Locations
- Minor Cutting surfaces.
- Passed Mar 24
Complaint Inspection
2 violations, 2 critical
- Critical Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
- Critical Time/Temperature Controlled Safety Food - Time as a public health control
- 2025
- Passed Dec 22
Routine Inspection
3 violations, 2 critical
- Critical Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
- Critical Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
- Minor Plumbing System- Maintained in Good Repair
- Passed Sep 30
Routine Inspection
6 violations, 4 critical
- Critical Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
- Critical Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
- Critical Time/Temperature Controlled Safety Food - Time as a public health control
- Critical Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
- Minor Temperature Measuring Device - Functionality
- Minor Cleaning- Frequency and Restrictions
