68
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 Sep 30, 2025: passed with 6 violations, 1 critical. That was over a year ago, so things may have changed.
- Keeps coming up: The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked, cited 3 times, plus 2 other repeat issues.
- 5 critical violations in the last two years.
Inspection history 3 visits
- 2025
- Passed Sep 30
Routine Inspection
6 violations, 1 critical
- Critical Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Minor Use effective cooling methods to cool TCS foods.
- Minor Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
- Minor The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
- Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Minor Have hand soap at all handwashing sinks.
- 2024
- Passed Nov 26
Follow-Up Inspection
2 violations
- Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Passed Nov 14
Routine Inspection
15 violations, 4 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Critical Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
- Minor The business license must be posted where it can be easily seen.
- Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Have hand soap at all handwashing sinks.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Maintain utensils and discard utensils that are not maintained in a state of repair.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
- Minor Keep the physical facilities in good repair.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.