81
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 2025.
- Last inspected Jan 5, 2026: passed with 8 violations, 1 critical.
- Keeps coming up: Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened., cited 2 times, plus 1 other repeat issue.
- 1 critical violation in the last two years.
Inspection history 2 visits
- 2026
- Passed Jan 5
Routine Inspection
8 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor The business license must be posted where it can be easily seen.
- Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
- Minor Keep the physical facilities in good repair.
- Minor Protect food from cross-contamination by using packages or covered containers.
- 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 Post the Certified Food Protection Manager certificate.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 2025
- Passed Jan 6
Routine Inspection
5 violations
- Minor Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
- Minor Keep the physical facilities in good repair.
- Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- 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 in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Nearby
BiteKarma scores around DBC Gaviidae, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.