80
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 Oct 10, 2025: passed with 6 violations, 1 critical. That was over a year ago, so things may have changed.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 2 times, plus 1 other repeat issue.
- 1 critical violation in the last two years.
Inspection history 4 visits
- 2025
- Passed Oct 10
Routine Inspection
6 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- 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 Store moist wiping cloths used with raw animal foods in separate sanitizing solution from cloths used for other purposes.
- 2024
- Passed Oct 11
Follow-Up Inspection
1 violation
- 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
- Passed Sep 20
Routine Inspection
8 violations, 2 critical
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
- Minor Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
- 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 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
- Passed Feb 23
Routine Inspection
2 violations, 1 critical
- Critical Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Nearby
BiteKarma scores around Cowboy Jack's, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.