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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 Mar 25, 2026: passed with 10 violations, 1 critical.
- Keeps coming up: Have a covered trash can in toilet rooms., cited 3 times, plus 5 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 3 visits
- 2026
- Passed Mar 25
Routine Inspection
10 violations, 1 critical
- Critical For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- Minor Have a covered trash can in toilet rooms.
- Minor Store clothing and other personal items in lockers or other suitable places.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Minor Have a test kit for the type of sanitizer used.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- 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.
- 2025
- Passed Apr 3
Routine Inspection
8 violations
- Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
- Minor Store clothing and other personal items in lockers or other suitable places.
- 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 Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Have a covered trash can in toilet rooms.
- Minor Have a test kit for the type of sanitizer used.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 2024
- Passed Apr 16
Routine Inspection
8 violations
- Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Minor Have a covered trash can in toilet rooms.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
- Minor Have a test kit for the type of sanitizer used.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 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.
Nearby
BiteKarma scores around Blue Door Pub, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.