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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 Sep 8, 2026: passed with 5 violations, 2 critical.
- Keeps coming up: Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding, cited 3 times, plus 12 other repeat issues.
- 19 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Sep 8
Routine Inspection
5 violations, 2 critical
- Critical Demonstration of Knowledge - Certified Manager
- Critical Time/Temperature Controlled Safety Food - Reheating For Hot Holding
- Minor Backflow Prevention- Air Gap: Water Supply Inlet
- Minor Outer Openings - Protected
- Minor Food Labeling
- Passed Jan 9
Follow-Up Inspection
5 violations, 2 critical
- Critical Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
- Critical Employee Health - Person in Charge - Duties
- Minor Cleaning- Frequency and Restrictions
- Minor Light bulbs - protective shielding
- Minor Nonfood Contact Surfaces - Cleanability
- 2025
- Passed Dec 9
Routine Inspection
18 violations, 6 critical
- Critical Chemical - Storage: Separation
- Critical Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
- Critical Demonstration of Knowledge - Certified Manager
- Critical Employee Health - Person in Charge - Duties
- Critical Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
- Critical Preventing Contamination by Hands - Hands and arms - Where to Wash
- Minor Food Labeling
- Minor Food Storage Containers - Identified with Common Name of Food
- Minor Outdoor Receptacles
- Minor Cleaning- Frequency and Restrictions
- Minor Nonfood-contact surfaces - cleaning frequency
- Minor Light bulbs - protective shielding
- Minor Nonfood Contact Surfaces - Cleanability
- Minor Food Preparation - Preventing Contamination from the Premises
- Minor Plumbing System- Maintained in Good Repair
- Minor Thawing TCS
- Minor Outer Openings - Protected
- Minor Warewashing equipment: Determining Chemical Sanitizer Concentration
- Passed Jul 2
Routine Inspection
8 violations, 4 critical
- Critical Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
- Critical Chemical - Storage: Separation
- Critical Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
- Critical Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
- Minor Temperature Measuring Device - Functionality
- Minor Light bulbs - protective shielding
- Minor Cutting surfaces.
- Minor Equipment - Good Repair and Proper Adjustment