69
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 3 of 3 graded inspections since 2024.
- Last inspected Oct 2, 2025: passed with 7 violations, 1 critical. That was over a year ago, so things may have changed.
- Keeps coming up: Cooked or prepared foods are subject to cross-contamination from raw foods., cited 2 times, plus 8 other repeat issues.
- #2 in Yorktown Heights's Hall of Shame, among the lowest BiteKarma scores in the city.
- 1 critical violation in the last two years.
Inspection history 3 visits
- 2025
- Passed Oct 2
Inspection
7 violations, 1 critical
- Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
- Minor Non food contact surfaces of equipment not clean
- 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 Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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 Nov 6
Inspection
5 violations
- Minor Non food contact surfaces of equipment not clean
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Minor Single service items reused, improperly stored, dispensed, not used when required
- Passed Oct 21
Inspection
24 violations, 2 critical
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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 Non food contact surfaces of equipment not clean
- Minor Dressing rooms dirty, not provided, improperly located
- Minor Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- 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 Garbage storage areas not properly constructed or maintained, creating a nuisance
- Minor Improper use and storage of clean, sanitized equipment and utensils
- Minor Pesticide application not supervised by a certified applicator
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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 Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Minor Miscellaneous, Economic Violation, Choking Poster, Training.
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Insects, rodents present
- 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 Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Minor Single service items reused, improperly stored, dispensed, not used when required
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans