77
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 5 of 5 graded inspections since 2024.
- Last inspected May 6, 2026: passed with 7 violations, 2 critical.
- Keeps coming up: Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding, cited 4 times, plus 4 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed May 6
Routine Inspection
7 violations, 2 critical
- Critical Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
- Critical Preventing Contamination by Hands - Handwashing Signage
- Minor Cleaning- Frequency and Restrictions
- Minor In-use utensils - between-use storage
- Minor Storing maintenance tools
- Minor Drying Mops
- Minor Food Storage Containers - Identified with Common Name of Food
- 2025
- Passed Sep 10
Routine Inspection
4 violations, 2 critical
- Critical Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
- Critical Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
- Minor Drying Mops
- Minor Food Labeling
- Passed Apr 23
Routine Inspection
2 violations
- Minor Cutting surfaces.
- Minor Warewashing equipment: Clean Solutions
- 2024
- Passed Nov 4
Routine Inspection
8 violations, 3 critical
- Critical Time/Temperature Controlled Safety Food - TCS - hot and cold holding
- Critical Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
- Critical Preventing Contamination by Hands - Facilities
- Minor Equipment and utensils - air-drying required
- Minor Cutting surfaces.
- Minor Kitchenware and tableware
- Minor Food labels
- Minor Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
