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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 2 of 2 graded inspections since 2024.
- Last inspected Feb 14, 2025: passed with 22 violations, 6 critical. That was over a year ago, so things may have changed.
- Keeps coming up: 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., cited 2 times, plus 6 other repeat issues.
- #2 in Schenectady's Hall of Shame, among the lowest BiteKarma scores in the city.
- 6 critical violations in the last two years.
Inspection history 2 visits
- 2025
- Passed Feb 14
Inspection
22 violations, 6 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 Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical Water/ice: unsafe, unapproved sources, cross connections
- Critical Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
- Critical Food from unapproved source, spoiled, adulterated on premises.
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Minor Improper storage of cleaning equipment, linens, laundry unacceptable
- 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 Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Minor Single service items reused, improperly stored, dispensed, not used when required
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Minor Non food contact surfaces of equipment not clean
- 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 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 Hot, cold running water not provided, pressure inadequate
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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)
- 2024
- Passed Apr 25
Inspection
12 violations, 4 critical
- Critical Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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 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.
- Critical Home canned goods, or canned goods from unapproved processor found on premises
- 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 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 Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- 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)
Nearby
BiteKarma scores around United Buffet, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.