78
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 Apr 21, 2026: passed with 1 violation, 1 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 3 times, plus 4 other repeat issues.
- 5 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Apr 21
Follow-Up Inspection
1 violation, 1 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.)
- Passed Apr 7
Routine Inspection
6 violations, 2 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.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 2025
- Passed Apr 1
Routine Inspection
3 violations, 2 critical
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- 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 Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 2024
- Passed Apr 11
Follow-Up Inspection
3 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 Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
- Minor Post the Certified Food Protection Manager certificate.
Nearby
BiteKarma scores around Bricksworth Beer Co., which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.