73
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 Jan 12, 2026: passed with 2 violations.
- 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 1 other repeat issue.
- 4 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Jan 12
Follow-Up Inspection
2 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 Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- 2025
- Passed Dec 29
Routine Inspection
9 violations, 3 critical
- Critical Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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 Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 2024
- Passed Dec 12
Routine Inspection
4 violations, 1 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
- 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 Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Remove from the premises all poisonous or toxic materials not required for the maintenance or operation of the establishment, the cleaning or sanitization of equipment or utensils, or the control of insects or rodents.
Nearby
BiteKarma scores around Chinese Express, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.