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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 5 of 5 graded inspections since 2026.
- Last inspected Aug 27, 2026: passed with no violations.
- 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 4 times, plus 6 other repeat issues.
- 15 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Aug 27
Re-Inspection
No violations
- Passed Aug 14
Re-Inspection
1 violation, 1 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.
- Passed Jul 28
Re-Inspection
5 violations, 5 critical
- Critical Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- 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 Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- Critical Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Passed Jul 14
Re-Inspection
7 violations, 5 critical
- Critical Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- 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 Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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.
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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.