86
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 4 of 4 graded inspections since 2024.
- Last inspected Mar 27, 2026: passed with 4 violations.
- Keeps coming up: Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily, cited 3 times, plus 3 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 4 visits
- 2026
- Passed Mar 27
Routine Inspection
4 violations
- 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 Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Protect food from cross-contamination by using packages or covered containers.
- 2025
- Passed Apr 10
Follow-Up Inspection
4 violations
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Passed Mar 18
Routine Inspection
9 violations, 1 critical
- Critical Separate raw animal foods from ready-to-eat foods.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Have a test kit for the type of sanitizer used.
- 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 Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Maintain the temperature of the wash solution in manual warewashing sinks at not less than 110 degrees F (43 degrees C) unless a different temperature is specified on the cleaning agent label instructions.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 2024
- Passed Mar 12
Routine Inspection
4 violations, 1 critical
- Critical Discontinue storing poisonous or toxic materials above food, equipment, utensils, linens or single-service or single-use articles.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Clean the warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, raw foods, or wiping cloths; drainboards or equipment used for drainboards, before use and as often as necessary throughout the day to prevent contamination of equipment and utensils, and at least once every 24 hours.
- Minor The business license must be posted where it can be easily seen.
Nearby
BiteKarma scores around Andrea Pizza, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.