70
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 6 of 6 graded inspections since 2024.
- Last inspected Jan 2, 2026: passed with 2 violations, 1 critical.
- Keeps coming up: 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, cited 2 times, plus 5 other repeat issues.
- 5 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Jan 2
Follow-Up Inspection
2 violations, 1 critical
- 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 Use effective cooling methods to cool TCS foods.
- 2025
- Passed Dec 19
Routine Inspection
12 violations, 2 critical
- 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
- 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 Provide wall and ceiling covering materials that are attached to be easily cleanable.
- Minor Have hand soap at all handwashing sinks.
- Minor Protect food from miscellaneous sources of contamination.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
- 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 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 Discontinue the use of a food preparation sink for anything other than food preparation.
- Passed Jan 9
Follow-Up Inspection
2 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 Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- 2024
- Passed Dec 26
Routine Inspection
5 violations, 2 critical
- Critical Exclude a food employee with vomiting or diarrhea from the establishment until they have been asymptomatic for at least 24 hours, and permission is granted from the person in charge to return to work.
- Critical Separate raw animal foods from ready-to-eat foods.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- 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 Brasa Rotisserie, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.