71
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 5 of 5 graded inspections since 2024.
- Last inspected Mar 6, 2026: passed with 9 violations, 3 critical.
- Keeps coming up: Potentially hazardous foods are not kept at or above 140°F during hot holding., cited 3 times, plus 7 other repeat issues.
- 7 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Mar 6
Inspection
9 violations, 3 critical
- Critical Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Minor Improper thawing procedures used
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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 Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- 2025
- Passed Dec 1
Inspection
5 violations, 2 critical
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
- 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 Non food contact surfaces of equipment not clean
- Passed Mar 19
Inspection
3 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 Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 2024
- Passed Nov 13
Inspection
1 violation, 1 critical
- Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
Nearby
BiteKarma scores around Wan Bo Buffet, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.