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 5 of 5 graded inspections since 2024.
- Last inspected Sep 9, 2026: passed with 2 violations, 1 critical.
- Keeps coming up: Demonstration of Knowledge - Certified Manager, cited 2 times, plus 4 other repeat issues.
- 11 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Sep 9
Routine Inspection
2 violations, 1 critical
- Critical Chemical - Restriction - Presence and Use
- Minor Other Forms of Information
- 2025
- Passed Dec 9
Routine Inspection
3 violations, 1 critical
- Critical Demonstration of Knowledge - Certified Manager
- Minor Food Storage Containers - Identified with Common Name of Food
- Minor Food Labeling
- Passed Jul 22
Routine Inspection
8 violations, 5 critical
- Critical Chemical - Storage: Separation
- Critical Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
- Critical Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
- Critical Employee Health - Person in Charge - Duties
- Critical Demonstration of Knowledge - Certified Manager
- Minor Cutting surfaces.
- Minor Warewashing equipment: Determining Chemical Sanitizer Concentration
- Minor Food Labeling
- 2024
- Passed Dec 10
Routine Inspection
8 violations, 4 critical
- Critical Preventing Contamination by Hands - Facilities
- Critical Preventing Contamination by Hands - Facilities
- Critical Demonstration of Knowledge - Person in charge - assignment of responsibility
- Critical Protection from Contamination - Equipment cleanliness
- Minor Warewashing equipment
- Minor Temperature Measuring Devices
- Minor Nonfood-contact surfaces - cleaning frequency
- Minor Food Labels