62
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 3 of 3 graded inspections since 2025.
- Last inspected Apr 29, 2026: passed with 11 violations, 1 critical.
- Keeps coming up: Food from unapproved source, spoiled, adulterated on premises., cited 2 times, plus 8 other repeat issues.
- #6 in Clifton Park's Hall of Shame, among the lowest BiteKarma scores in the city.
- 5 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Apr 29
Inspection
11 violations, 1 critical
- Critical Food from unapproved source, spoiled, adulterated on premises.
- Minor Non food contact surfaces of equipment not clean
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Minor Improper use and storage of clean, sanitized equipment and utensils
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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 Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 2025
- Passed Oct 3
Inspection
12 violations, 2 critical
- Critical Water/ice: unsafe, unapproved sources, cross connections
- Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Minor In use food dispensing utensils improperly stored
- 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 Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Non food contact surfaces of equipment not clean
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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 Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Passed Mar 13
Inspection
10 violations, 2 critical
- Critical Food from unapproved source, spoiled, adulterated on premises.
- Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Non food contact surfaces of equipment not clean
- Minor Improper thawing procedures used
- 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 Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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 Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Nearby
BiteKarma scores around Sake Bon, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.