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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 11 of 11 graded inspections since 2024.
- Last inspected Jul 27, 2026: passed with 6 violations, 1 critical.
- Keeps coming up: Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less, cited 7 times, plus 17 other repeat issues.
- #64 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 12 critical violations in the last two years.
Inspection history 11 visits
- 2026
- Passed Jul 27
Follow-Up Inspection
6 violations, 1 critical
- Critical Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Minor In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Discontinue the use of a food preparation sink for anything other than food preparation.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Passed Jul 14
Follow-Up Inspection
6 violations, 1 critical
- Critical Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Discontinue the use of a food preparation sink for anything other than food preparation.
- Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Passed Jun 30
Routine Inspection
13 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- 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 The business license must be posted where it can be easily seen.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Have a test kit for the type of sanitizer used.
- Minor Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
- Minor Store clothing and other personal items in lockers or other suitable places.
- Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Minor Discontinue the use of a food preparation sink for anything other than food preparation.
- Minor Discontinue operating the ventilation system with the filters removed.
- 2025
- Passed Jul 24
Follow-Up Inspection
4 violations, 1 critical
- Critical Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor The business license must be posted where it can be easily seen.
- Minor Use effective cooling methods to cool TCS foods.
Nearby
BiteKarma scores around Clay Oven, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.