86
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 Oct 9, 2026: passed with 5 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 3 times, plus 4 other repeat issues.
Inspection history 3 visits
- 2026
- Passed Oct 9
Routine Inspection
5 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 Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.
- Minor The business license must be posted where it can be easily seen.
- 2025
- Passed Oct 10
Routine Inspection
6 violations
- 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 Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- 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 Equipment food-contact surfaces and utensils must be clean.
- 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.
- 2024
- Passed Sep 25
Routine Inspection
7 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- 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 All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- 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 Buster's on 28th, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.