88
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 Aug 26, 2026: passed with 3 violations, 1 critical.
- Keeps coming up: Clean all physical facilities (floors, walls, ceilings). Keep them clean., cited 2 times, plus 2 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 3 visits
- 2026
- Passed Aug 26
Routine Inspection
3 violations, 1 critical
- Critical Clean and sanitize food-contact surfaces of equipment and utensils: 1. before each use with a different type of raw animal food; 2. each time there is a change from working with raw foods to working with ready-to-eat foods; 3. between uses with raw fruits and vegetables and TCS foods; 4. before using or storing a food temperature measuring device; 5. at any time during the operation when contamination may have occurred.
- Minor Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 2025
- Passed Aug 12
Routine Inspection
5 violations
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
- 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 Label all containers of food and food ingredients with their common name.
- 2024
- Passed Jul 31
Routine Inspection
5 violations
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Have hand soap at all handwashing sinks.
Nearby
BiteKarma scores around Cardigan, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.