85
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 9, 2025: passed with 5 violations, 1 critical. That was over a year ago, so things may have changed.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 2 times, plus 4 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 3 visits
- 2025
- Passed Sep 9
Follow-Up Inspection
5 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
- Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Minor Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
- Passed Aug 22
Routine Inspection
8 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
- Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Minor Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Have a test kit for the type of sanitizer used.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- 2024
- Passed Aug 9
Routine Inspection
3 violations
- Minor Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
- Minor Properly cove and seal floor-wall junctures.
- 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.
Nearby
BiteKarma scores around Ab Mart, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.