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 2 of 2 graded inspections since 2024.
- Last inspected May 18, 2026: passed with 4 violations.
- Keeps coming up: Keep the physical facilities in good repair., cited 2 times, plus 2 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 2 visits
- 2026
- Passed May 18
Routine Inspection
4 violations
- 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 Keep the physical facilities in good repair.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Eliminate any openings on perimeter walls and roof of the establishment to protect the establishment from the weather and the entry of insects, rodents, or other animals.
- 2024
- Passed Nov 14
Routine Inspection
15 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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 control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Eliminate any openings on perimeter walls and roof of the establishment to protect the establishment from the weather and the entry of insects, rodents, or other animals.
- Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Minor Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
- Minor Maintain utensils and discard utensils that are not maintained in a state of repair.
- Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Minor Keep all intake and exhaust air ducts and filters clean.
- Minor Use approved trapping devices or other means of pest control when pests are found.
- Minor Keep the physical facilities in good repair.
Nearby
BiteKarma scores around Bruegger's Bagel Bakery, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.