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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 Aug 27, 2025: passed with 7 violations. That was over a year ago, so things may have changed.
- Keeps coming up: Potentially hazardous foods are not kept at or above 140°F during hot holding., cited 2 times, plus 9 other repeat issues.
- #1 in Garden City's Hall of Shame, among the lowest BiteKarma scores in the city.
- 4 critical violations in the last two years.
Inspection history 4 visits
- 2025
- Passed Aug 27
Re-Inspection
7 violations
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
- Minor Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- 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 In use food dispensing utensils improperly stored
- Passed Aug 14
Inspection
16 violations, 4 critical
- Critical Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
- Critical Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- 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.
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- 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 Pesticide application not supervised by a certified applicator
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 2024
- Passed Aug 16
Re-Inspection
3 violations
- Minor Insects, rodents present
- 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
- Passed Aug 5
Inspection
9 violations, 3 critical
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Critical Food from unapproved source, spoiled, adulterated on premises.
- Critical Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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)
- 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
Nearby
BiteKarma scores around Sushi Ya, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.