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 2025.
- Last inspected Jul 30, 2026: passed with 3 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.
- 2 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Jul 30
Routine Inspection
3 violations
- 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 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 Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- 2025
- Passed Feb 13
Follow-Up Inspection
1 violation
- 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.
- Passed Jan 24
Routine Inspection
8 violations, 2 critical
- Critical Sanitize food contact surfaces before using and after cleaning.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- 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 Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
- Minor Have a test kit for the type of sanitizer used.
- Minor Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
Nearby
BiteKarma scores around Coffee Time 400R, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.