70
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 2026.
- Last inspected May 12, 2026: passed with 3 violations, 1 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 2 times, plus 2 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 2 visits
- 2026
- Passed May 12
Follow-Up Inspection
3 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
- Minor Keep the physical facilities in good repair.
- Passed Apr 29
Routine Inspection
10 violations, 2 critical
- Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Have hand soap at all handwashing sinks.
- Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- Minor Keep the physical facilities in good repair.
- Minor Remove all items unnecessary to the operation of the business from the premises.
- 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 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 license so it is conspicuous to consumers.
- Minor Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Nearby
BiteKarma scores around Fooda, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.