83
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 Mar 16, 2026: passed with 1 violation.
- Keeps coming up: <div>Observed raw pork thawing on the kitchen floor with temperature of 63 degrees F in standing water. Thaw potentially</div><div> hazardous foods by approved methods, such as in refrigeration, under cold running water no greater than two hours, </div><div>or cooking from frozen state. ~ 20 lbs raw pork voluntarily discarded into the exterior refuse bin bleach poured on top.</div><div><br></div><div>Observed cooked rice in glass refrigerator at 43 degrees F. Rice made yesterday. Maintain potentially hazardous foods </div><div>at or below 41 degrees F. Don't store any potentially hazardous foods in glass refrigerator. Rice relocated to Dukers</div><div>refrigerator. </div><div><br></div><div>Observed two door True refrigerator with cooked barbecue pork at 45 degrees F, Pork cooked yesterday. Thermometer </div><div>on exterior of unit: 46 degrees F. The following potentially hazardous foods observed in this True two door unit were made </div><div>yesterday with current temperatures as follows: fired chicken: 51 degrees, pork potstickers: 49 degrees F, deep fried pork: </div><div>51 degrees F, premade pork buns: 56 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Repair/adjust</div><div>refrigerator. ~ 1 lb, fried pork and ~ 3 lbs. fried chicken voluntarily discarded into the garbage. Maintain all potentially hazardous</div><div> foods at or below 41 degrees F in refrigeration.</div><div><br></div><div><br></div><div><br></div><div><br></div>, cited 3 times, plus 2 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Mar 16
Follow-up Inspection
1 violation
- Minor <div>Rapid cooling log not properly filled out. Fill out logs for potentially hazardous foods that are cooling until they reach 41 degrees F.</div><div>Submit rapid cooling logs from 3/16/26 - 3/23/26 by 3/24/26. </div><div>Observed cooked noodles in two door True refrigerator in 3 plastic tubs with temperatures of 44 - 45 degrees F. Cooked noodles </div><div>were made yesterday and covered after cooking. cool potentially hazardous foods by approved methods. Don't cover potentially </div><div>hazardous foods during the cooling process. ~ 16 lbs. cooked noodles voluntarily discarded into the garbage. </div><div>Chicken (115 - 125 degrees F) and beef (97 degrees F). Both finished cooking ~ 10 minutes ago. Log both on log. </div>
- Passed Mar 11
Routine Inspection
3 violations, 3 critical
- Critical <div>Observed raw pork thawing on the kitchen floor with temperature of 63 degrees F in standing water. Thaw potentially</div><div> hazardous foods by approved methods, such as in refrigeration, under cold running water no greater than two hours, </div><div>or cooking from frozen state. ~ 20 lbs raw pork voluntarily discarded into the exterior refuse bin bleach poured on top.</div><div><br></div><div>Observed cooked rice in glass refrigerator at 43 degrees F. Rice made yesterday. Maintain potentially hazardous foods </div><div>at or below 41 degrees F. Don't store any potentially hazardous foods in glass refrigerator. Rice relocated to Dukers</div><div>refrigerator. </div><div><br></div><div>Observed two door True refrigerator with cooked barbecue pork at 45 degrees F, Pork cooked yesterday. Thermometer </div><div>on exterior of unit: 46 degrees F. The following potentially hazardous foods observed in this True two door unit were made </div><div>yesterday with current temperatures as follows: fired chicken: 51 degrees, pork potstickers: 49 degrees F, deep fried pork: </div><div>51 degrees F, premade pork buns: 56 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Repair/adjust</div><div>refrigerator. ~ 1 lb, fried pork and ~ 3 lbs. fried chicken voluntarily discarded into the garbage. Maintain all potentially hazardous</div><div> foods at or below 41 degrees F in refrigeration.</div><div><br></div><div><br></div><div><br></div><div><br></div>
- Critical <div>Observed chicken stock with chicken on two burner stove at 95 degrees F at 4:00 p.m.. Chicken stock finished </div><div>cooking at 12:00 p.m. today. No flame under stock. No temperatures taken, hence it is unknown when the chicken stock</div><div>entered the temperature danger zone. Cool from 135 degrees F to 70 degrees F within two hours and from 70 degrees F</div><div> to 41 degrees F within four hours. Utilize rapid cooling logs on a daily basis to ensure rapid cooling is being achieved. </div><div>Approved Cooling Methods with log provided in English today. Chicken stock voluntarily poured down the drain and chicken</div><div>placed into the garbage. ~ 6 gallons of stock. </div><div>Observed several large plastic containers with cooked noodles in two door True refrigerator. Two containers tested and measured</div><div> 48 degrees F and 49 degrees F Noodles finished cooking at 1:00 p.m. today. Do not cover potentially hazardous foods during </div><div>the cooling process. Use approved cooling methods, such as shallow metal pans and ice baths.</div>
- Critical <div>Observed one of the owners touch dirty dishes and then touched clean dishes in the dishwasher. Hands shall be </div><div>washed after contaminating them before beginning food preparation, touching clean utensils, or touching food equipment</div><div>or linens. Owner instructed to wash hands. COS</div>
- 2024
- Passed Oct 31
Routine Inspection
1 violation
- Minor Observed large tubs of chicken left on counter recording at 56-66°F. Employee settled chicken was being cut and getting ready to be portioned for refrigeration storage. Employee stated process started about 40 minutes ago. / Food must be actively worked on otherwise food must be left in refrigeration to cold hold at 41°F or below.<br>
- Passed Apr 24
Follow-up Inspection
No violations
Nearby
BiteKarma scores around Ming's Restaurant, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.