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 Jun 30, 2026: passed with 6 violations, 1 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 3 times, plus 1 other repeat issue.
- 5 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Jun 30
Routine Inspection
6 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Store clothing and other personal items in lockers or other suitable places.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- 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 While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
- 2025
- Passed Jul 15
Follow-Up Inspection
3 violations, 2 critical
- Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Post the Certified Food Protection Manager certificate.
- Passed Jul 1
Routine Inspection
6 violations, 2 critical
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
- Minor In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- 2024
- Passed Jul 2
Routine Inspection
6 violations
- Minor Post the Certified Food Protection Manager certificate.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Clearly label working containers of toxic chemicals with the common chemical name.
- Minor The business license must be posted where it can be easily seen.
- Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
- Minor Have a test kit for the type of sanitizer used.
Nearby
BiteKarma scores around FRGMNT Coffee, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.