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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 5 of 5 graded inspections since 2024.
- Last inspected Apr 30, 2026: passed with 6 violations, 1 critical.
- Keeps coming up: Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items., cited 3 times, plus 12 other repeat issues.
- #44 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 6 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Apr 30
Follow-Up Inspection
6 violations, 1 critical
- Critical Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
- Minor The business license must be posted where it can be easily seen.
- 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 Remove all items unnecessary to the operation of the business from the premises.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Discontinue operating the ventilation system with the filters removed.
- Passed Mar 25
Routine Inspection
14 violations, 4 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Remove all unsafe and adulterated foods from the premises.
- Critical Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
- 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 Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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 Remove all items unnecessary to the operation of the business from the premises.
- Minor Keep the plumbing system in good repair.
- 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 All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor The business license must be posted where it can be easily seen.
- Minor Discontinue operating the ventilation system with the filters removed.
- 2025
- Passed Mar 13
Routine Inspection
9 violations, 1 critical
- Critical Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Remove all items unnecessary to the operation of the business from the premises.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- 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 Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 2024
- Passed Mar 14
Follow-Up Inspection
4 violations
- Minor Keep the physical facilities in good repair.
- Minor The business license must be posted where it can be easily seen.
- Minor Post the Certified Food Protection Manager certificate.
- 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
Nearby
BiteKarma scores around Downtown Cabaret, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.