80
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 Jan 6, 2026: passed with 6 violations, 1 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 2 times, plus 2 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Jan 6
Routine Inspection
6 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Keep the plumbing system in good repair.
- Minor Keep the physical facilities in good repair.
- Minor Protect unpackaged food from environmental sources of contamination during preparation.
- 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.
- 2024
- Passed Dec 23
Follow-Up Inspection
2 violations
- Minor Keep non-food contact equipment surfaces clean.
- Minor Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
- Passed Dec 9
Routine Inspection
5 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Separate raw animal foods from ready-to-eat foods.
- Minor Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
- Minor Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
- Minor Keep non-food contact equipment surfaces clean.
Nearby
BiteKarma scores around Ahlan Restaurant, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.