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 Feb 4, 2026: passed with 8 violations, 1 critical.
- Keeps coming up: All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications., cited 2 times, plus 3 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Feb 4
Routine Inspection
8 violations, 1 critical
- Critical Separate raw animal foods from ready-to-eat foods.
- Minor Keep non-food contact equipment surfaces clean.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- 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 Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 2025
- Passed Feb 5
Routine Inspection
5 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 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 Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- 2024
- Passed Feb 8
Follow-Up Inspection
No violations
- Passed Jan 19
Routine Inspection
4 violations, 2 critical
- Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Critical Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Nearby
BiteKarma scores around Farmers Kitchen + Bar, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.