60
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 5 of 5 graded inspections since 2024.
- Last inspected Dec 15, 2025: passed with 4 violations, 1 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 2 times, plus 7 other repeat issues.
- #75 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 7 critical violations in the last two years.
Inspection history 5 visits
- 2025
- Passed Dec 15
Follow-Up Inspection
4 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Keep the physical facilities in good repair.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Passed Dec 1
Routine Inspection
10 violations, 4 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Critical Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
- Critical Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Keep the physical facilities in good repair.
- 2024
- Passed Dec 19
Follow-Up Inspection
3 violations
- 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 Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Keep the physical facilities in good repair.
- Passed Dec 5
Routine Inspection
9 violations, 2 critical
- Critical Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Minor Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Clearly label working containers of toxic chemicals with the common chemical name.
- Minor Keep the physical facilities in good repair.
- 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 Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Nearby
BiteKarma scores around Barbette, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.