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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 4 of 4 graded inspections since 2024.
- Last inspected May 15, 2026: passed with 14 violations, 4 critical.
- Keeps coming up: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F., cited 4 times, plus 8 other repeat issues.
- #1 in Cortland's Hall of Shame, among the lowest BiteKarma scores in the city.
- 6 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed May 15
Inspection
14 violations, 4 critical
- Critical Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
- Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
- Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Non food contact surfaces of equipment not clean
- Minor Hot, cold running water not provided, pressure inadequate
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Insects, rodents present
- 2025
- Passed Mar 21
Inspection
9 violations, 2 critical
- Critical Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor Non food contact surfaces of equipment not clean
- Minor Insects, rodents present
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Hot, cold running water not provided, pressure inadequate
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 2024
- Passed Jun 7
Inspection
7 violations, 1 critical
- Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor Non food contact surfaces of equipment not clean
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Passed Apr 19
Inspection
7 violations, 1 critical
- Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Non food contact surfaces of equipment not clean
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Nearby
BiteKarma scores around Cortland Buffet 168, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.