Active Ingredient Brewing Company
2443 Route 9, Suite 301, Malta, NY 12020
Passed · Aug 28, 2026 Directions
86
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 2 of 2 graded inspections since 2025.
- Last inspected Aug 28, 2026: passed with 4 violations, 1 critical.
- Keeps coming up: Non food contact surfaces of equipment not clean, cited 2 times, plus 2 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 2 visits
- 2026
- Passed Aug 28
Inspection
4 violations, 1 critical
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Minor Non food contact surfaces of equipment not clean
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 2025
- Passed May 16
Inspection
5 violations
- Minor Improper thawing procedures used
- 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 Miscellaneous, Economic Violation, Choking Poster, Training.
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Nearby
BiteKarma scores around Active Ingredient Brewing Company, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.