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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 6 of 6 graded inspections since 2024.
- Last inspected Apr 1, 2026: passed with 5 violations, 1 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 3 times, plus 11 other repeat issues.
- #56 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 9 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Apr 1
Follow-Up Inspection
5 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Keep the physical facilities in good repair.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 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 Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Passed Mar 23
Routine Inspection
12 violations, 3 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Critical Separate raw animal foods from ready-to-eat foods.
- 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 Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Clean non-food contact surfaces of equipment. 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 Keep the physical facilities in good repair.
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Keep all intake and exhaust air ducts and filters clean.
- 2025
- Passed Apr 3
Follow-Up Inspection
4 violations, 2 critical
- Critical Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Critical Separate raw animal foods from ready-to-eat foods.
- Minor Keep the physical facilities in good repair.
- Minor Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
- Passed Mar 13
Routine Inspection
10 violations, 3 critical
- Critical Separate raw animal foods from ready-to-eat foods.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
- Minor The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
- 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 Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
- Minor GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
- Minor Keep the physical facilities in good repair.
Nearby
BiteKarma scores around Cajun Boil, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.