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 2 of 2 graded inspections since 2024.
- Last inspected Apr 9, 2026: passed with 3 violations.
- No critical violations in the last two years.
- Keeps coming up: All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications., cited 2 times, plus 2 other repeat issues.
Inspection history 2 visits
- 2026
- Passed Apr 9
Routine Inspection
3 violations
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor In addition to ventilation requirements found in the Minnesota Food Code, ventilation hoods or canopies shall be installed over equipment where grease vapors, smoke, steam, odor, and heat are produced in the preparation of food. The ventilation systems shall be installed in strict conformity to existing city ordinances. (99-Or-119,§ 1, 10-29-99)
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 2024
- Passed Oct 15
Routine Inspection
7 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Minor Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor In addition to ventilation requirements found in the Minnesota Food Code, ventilation hoods or canopies shall be installed over equipment where grease vapors, smoke, steam, odor, and heat are produced in the preparation of food. The ventilation systems shall be installed in strict conformity to existing city ordinances. (99-Or-119,§ 1, 10-29-99)
Nearby
BiteKarma scores around Corner Coffee Uptown, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.