76
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 4 of 4 graded inspections since 2024.
- Last inspected Jun 18, 2026: passed with 5 violations, 1 critical.
- Keeps coming up: Keep the physical facilities in good repair., cited 4 times, plus 6 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Jun 18
Routine Inspection
5 violations, 1 critical
- Critical Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
- Minor Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
- Minor Keep the physical facilities in good repair.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Protect unpackaged food from environmental sources of contamination during preparation.
- 2025
- Passed Jun 26
Follow-Up Inspection
3 violations
- Minor Keep the physical facilities in good repair.
- 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 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 Jun 11
Routine Inspection
15 violations, 2 critical
- Critical Sanitize food contact surfaces before using and after cleaning.
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- 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 Have a test kit for the type of sanitizer used.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Discontinue the use of a food preparation sink for anything other than food preparation.
- Minor Have hand soap at all handwashing sinks.
- 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 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 Keep clean utensils that are unwrapped in trays and holders with their handles up.
- Minor Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
- Minor Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
- Minor Keep the physical facilities in good repair.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- 2024
- Passed Jun 12
Routine Inspection
9 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
- Minor Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Have hand soap at all handwashing sinks.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.
- 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 Keep the physical facilities in good repair.
Nearby
BiteKarma scores around Conga Latin Bistro, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.