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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 9 of 9 graded inspections since 2024.
- Last inspected Oct 21, 2026: passed with 5 violations, 3 critical.
- Keeps coming up: Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking, cited 7 times, plus 26 other repeat issues.
- #21 in Cincinnati's Hall of Shame, among the lowest BiteKarma scores in the city.
- 65 critical violations in the last two years.
Inspection history 9 visits
- 2026
- Passed Oct 21
Routine Inspection
5 violations, 3 critical
- Critical Preventing Contamination by Hands - Preventing Contamination from Hands: Bare Hand Contact RTE Food
- Critical Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
- Critical Demonstration of Knowledge - Certified Manager
- Minor Display of License
- Minor Food Storage Containers - Identified with Common Name of Food
- Passed Aug 6
Follow-Up Inspection
1 violation, 1 critical
- Critical Demonstration of Knowledge - Certified Manager
- Passed Aug 5
Routine Inspection
36 violations, 16 critical
- Critical Demonstration of Knowledge - Person in charge - duties
- Critical Chemical - Other Personal care items - Storage
- Critical Preventing Contamination by Hands - Hands and arms - When to Wash
- Critical Demonstration of Knowledge - Demonstration of Knowledge
- Critical Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
- Critical Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
- Critical Protection from Contamination - Food: Discarding Unsafe, Adulterated, or Contaminated Food/Embargo
- Critical Time/Temperature Controlled Safety Food - Cooling methods
- Critical Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
- Critical Employee Health - Management and Personnel - Employee Health
- Critical Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
- Critical Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
- Critical Demonstration of Knowledge - Certified Manager
- Critical Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
- Critical Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
- Critical Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
- Minor Wiping cloths - use limitation
- Minor Kitchenware and Tableware - Handling
- Minor Frequency of Laundering - Specifications
- Minor Food Temperature Measuring Devices - Accuracy
- Minor Hair restraints, effectiveness
- Minor Other Forms of Information
- Minor Frequency of Laundering - Specifications
- Minor Clean linens.
- Minor Wiping cloths - use limitation
- Minor In-use utensils - between-use storage
- Minor Cutting surfaces.
- Minor Maintaining premises: unnecessary items and litter.
- Minor Fixed equipment installation - Spacing or Sealing
- Minor Food Labeling - Allergens
- Minor Single-service articles and Single-use Articles - Use Limitations
- Minor Equipment and Utensils - Air-Drying
- Minor Equipment, Utensils, Linens - Storage
- Minor Miscellaneous Sources of Contamination
- Minor Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
- Minor Single-Service Articles and Single-Use Articles - Storage
- Passed Mar 6
Follow-Up Inspection
7 violations, 4 critical
- Critical Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
- Critical Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
- Critical Demonstration of Knowledge - Certified Manager
- Critical Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
- Minor Temperature Measuring Devices - Manual and Mechanical Warewashing
- Minor Food Storage Containers - Identified with Common Name of Food
- Minor Wiping cloths - use limitation
Nearby
BiteKarma scores around Pho Viet Ohio, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.