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 4 of 4 graded inspections since 2024.
- Last inspected Jul 14, 2026: passed with 5 violations.
- Keeps coming up: Store all food: • In a clean, dry location • At least 6 inches above the floor, cited 2 times, plus 1 other repeat issue.
- 1 critical violation in the last two years.
Inspection history 4 visits
- 2026
- Passed Jul 14
Routine Inspection
5 violations
- 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 Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Label all containers of food and food ingredients with their common name.
- 2025
- Passed Jun 12
Routine Inspection
5 violations, 1 critical
- 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.)
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 2024
- Passed Jun 25
Follow-Up Inspection
No violations
- Passed May 29
Routine Inspection
10 violations, 2 critical
- Critical Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- 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 Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Nearby
BiteKarma scores around Banquets Kitchen, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.