78
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 Dec 31, 2025: passed with 6 violations, 1 critical.
- Keeps coming up: 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., cited 2 times, plus 4 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 2 visits
- 2025
- Passed Dec 31
Routine Inspection
6 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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 Label all food packages as required by the law.
- Minor Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- 2024
- Passed Dec 13
Routine Inspection
8 violations, 1 critical
- Critical Food workers must wash their hands before starting food preparation tasks.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- 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 Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
- Minor Label all food packages as required by the law.
- Minor Have a test kit for the type of sanitizer used.
Nearby
BiteKarma scores around Fairgrounds Coffee and Tea, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.