61
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 8 of 8 graded inspections since 2024.
- Last inspected Jun 25, 2026: passed with 10 violations.
- Keeps coming up: Food from unapproved source, spoiled, adulterated on premises., cited 3 times, plus 17 other repeat issues.
- #3 in Albany's Hall of Shame, among the lowest BiteKarma scores in the city.
- 7 critical violations in the last two years.
Inspection history 8 visits
- 2026
- Passed Jun 25
Re-Inspection
10 violations
- Minor Insects, rodents present
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Minor Single service items reused, improperly stored, dispensed, not used when required
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Passed Jun 18
Inspection
14 violations, 3 critical
- Critical Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical Food from unapproved source, spoiled, adulterated on premises.
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Improper use and storage of clean, sanitized equipment and utensils
- Minor Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Minor In use food dispensing utensils improperly stored
- Minor Insects, rodents present
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor Improper thawing procedures used
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 2025
- Passed Nov 21
Inspection
3 violations
- Minor Single service items reused, improperly stored, dispensed, not used when required
- Minor Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Passed Oct 10
Inspection
13 violations, 4 critical
- Critical Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
- Critical Food from unapproved source, spoiled, adulterated on premises.
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Minor Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor In use food dispensing utensils improperly stored
- Minor Insects, rodents present
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)