85
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 Sep 10, 2026: passed with 6 violations.
- No critical violations in the last two years.
- Keeps coming up: 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., cited 2 times, plus 2 other repeat issues.
Inspection history 3 visits
- 2026
- Passed Sep 10
Routine Inspection
6 violations
- Minor Have a garbage can at handwashing sinks where paper towels are used.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- 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 Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Use effective cooling methods to cool TCS foods.
- 2025
- Passed Aug 28
Routine Inspection
9 violations
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
- 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 Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- 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 Clearly label working containers of toxic chemicals with the common chemical name.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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 Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
- 2024
- Passed Aug 30
Routine Inspection
3 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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 A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
Nearby
BiteKarma scores around Bull's Horn Food and Drink, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.