Inspection
Jun 2, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jun 2, 2026 · Original Source
Food Service Establishment · Oneida County, NY
Karma Asian Fusion Cuisine
34 Oriskany Boulevard
Last inspected Jun 2, 2026 · View Map ↗ · Compare ↗
No violations found
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspectionsInspection
Oct 17, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 17, 2025 · Original Source
Inspection
Mar 27, 2025
Non-critical violations only
2 recorded violations
minorCode 8DOther
Official wording
Single service items reused, improperly stored, dispensed, not used when required
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 8AContamination
Official wording
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)
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from New York State Department of Health, Mar 27, 2025 · Original Source
Inspection
Jul 26, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jul 26, 2024 · Original Source
Inspection
Oct 13, 2023
Critical violations found
1 recorded violation
criticalCode 5BFood temperature
Official wording
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.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from New York State Department of Health, Oct 13, 2023 · Original Source
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