87
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 Apr 30, 2026: passed with 5 violations.
- No critical violations in the last two years.
- Keeps coming up: Have enough handwashing sinks for convenient use by employees., cited 2 times, plus 4 other repeat issues.
Inspection history 3 visits
- 2026
- Passed Apr 30
Routine Inspection
5 violations
- Minor Have enough handwashing sinks for convenient use by employees.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- 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.
- 2025
- Passed Apr 24
Routine Inspection
5 violations
- Minor Post the Certified Food Protection Manager certificate.
- Minor Have enough handwashing sinks for convenient use by employees.
- 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 The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- 2024
- Passed Apr 19
Routine Inspection
8 violations
- Minor Keep the physical facilities in good repair.
- Minor Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 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 Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.
- 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 Have hand soap at all handwashing sinks.
Nearby
BiteKarma scores around CC Club, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.