81
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 Aug 6, 2026: passed with 3 violations, 2 critical.
- Keeps coming up: Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule., cited 2 times, plus 1 other repeat issue.
- 4 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Aug 6
Routine Inspection
3 violations, 2 critical
- Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
- Minor Keep non-food contact equipment surfaces clean.
- 2025
- Passed Jul 2
Routine Inspection
3 violations, 2 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Food workers must wash their hands before starting food preparation tasks.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 2024
- Passed Jun 25
Routine Inspection
7 violations, 1 critical
- Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
- Minor The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Only use single-service items one time.
- 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 Borough, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.