47
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 2 of 2 graded inspections since 2026.
- Last inspected Jul 8, 2026: passed with 9 violations, 1 critical.
- Keeps coming up: Sanitize food contact surfaces before using and after cleaning., cited 2 times, plus 8 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 2 visits
- 2026
- Passed Jul 8
Follow-Up Inspection
9 violations, 1 critical
- Critical Sanitize food contact surfaces before using and after cleaning.
- Minor Store clothing and other personal items in lockers or other suitable places.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Minor Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
- 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 Protect food from cross-contamination by using packages or covered containers.
- Minor Remove all items unnecessary to the operation of the business from the premises.
- Minor Keep non-food contact equipment surfaces clean.
- Passed Jun 24
Routine Inspection
19 violations, 3 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
- Critical Sanitize food contact surfaces before using and after cleaning.
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Minor Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
- Minor Keep non-food contact equipment surfaces clean.
- Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Minor Remove all items unnecessary to the operation of the business from the premises.
- Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Minor The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
- Minor Store clothing and other personal items in lockers or other suitable places.
- Minor Keep all intake and exhaust air ducts and filters clean.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Have a test kit for the type of sanitizer used.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 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 Clearly label working containers of toxic chemicals with the common chemical name.
Nearby
BiteKarma scores around 7 Spices, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.