74
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 Sep 16, 2026: passed with no violations.
- 2 critical violations in the last two years.
Inspection history 2 visits
- 2026
- Passed Sep 16
Follow-Up Inspection
No violations
- Passed Sep 2
Routine Inspection
8 violations, 2 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Have a test kit for the type of sanitizer used.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
- Minor Develop an effective date marking system and disclose the system to the regulatory authority upon request.
- 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.