79
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 Aug 25, 2025: passed with 11 violations, 1 critical. That was over a year ago, so things may have changed.
- Keeps coming up: Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units, cited 2 times, plus 1 other repeat issue.
- 1 critical violation in the last two years.
Inspection history 2 visits
- 2025
- Passed Aug 25
Routine Inspection
11 violations, 1 critical
- Critical Remove all foods that were prepared or stored in a private home from the premises, except as allowed in Minnesota Statutes 28A.15 and 157.22 clauses 6 and 7.
- Minor Provide an exhaust ventilation hood that meets the requirements in the Minnesota Mechanical Code, Minnesota Rules, chapter 1346.
- Minor Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
- Minor Have a test kit for the type of sanitizer used.
- 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 Keep the plumbing system in good repair.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.
- 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
- 2024
- Passed Jan 31
Routine Inspection
3 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
- 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.
Nearby
BiteKarma scores around Fatxi Cafe, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.