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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 Dec 3, 2025: passed with 1 violation.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 2 times, plus 5 other repeat issues.
- #67 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 5 critical violations in the last two years.
Inspection history 3 visits
- 2025
- Passed Dec 3
Follow-Up Inspection
1 violation
- Minor Keep the physical facilities in good repair.
- Passed Nov 19
Routine Inspection
12 violations, 4 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.)
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Separate raw animal foods from ready-to-eat foods.
- Critical Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
- Minor Keep the physical facilities in good repair.
- Minor Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Have a test kit for the type of sanitizer used.
- Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- 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 in-use food preparation and serving utensils only on clean, sanitized surfaces.
- 2024
- Passed Nov 20
Routine Inspection
7 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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 in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Keep the physical facilities in good repair.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Minor Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Nearby
BiteKarma scores around Bonchon, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.