80
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 Nov 25, 2025: passed with 7 violations, 1 critical.
- Keeps coming up: Keep the physical facilities in good repair., cited 2 times, plus 1 other repeat issue.
- 1 critical violation in the last two years.
Inspection history 2 visits
- 2025
- Passed Nov 25
Routine Inspection
7 violations, 1 critical
- Critical Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Keep the physical facilities in good repair.
- Minor Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- 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 Protect food from cross-contamination by using packages or covered containers.
- 2024
- Passed Apr 29
Routine Inspection
6 violations, 1 critical
- Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
- Minor Discontinue operating the ventilation system with the filters removed.
- Minor Label all food packages as required by the law.
- Minor Keep the physical facilities in good repair.
- 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.
Nearby
BiteKarma scores around Burger King, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.