73
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 6 of 6 graded inspections since 2024.
- Last inspected Mar 31, 2026: passed with 5 violations.
- Keeps coming up: 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.), cited 4 times, plus 14 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Mar 31
Routine Inspection
5 violations
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Store clothing and other personal items in lockers or other suitable places.
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- 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.
- 2025
- Passed Apr 30
Follow-Up Inspection
5 violations, 1 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.)
- Minor Have a food thermometer easily available to measure the internal temperature of foods.
- 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 Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Passed Apr 4
Routine Inspection
13 violations, 3 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 Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Critical For manual dishwashing with hot water sanitizing in a three-compartment sink, the contact time must be at least 30 seconds.
- Minor Keep the plumbing system in good repair.
- Minor The business license must be posted where it can be easily seen.
- Minor Keep all intake and exhaust air ducts and filters clean.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- 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 food thermometer easily available to measure the internal temperature of foods.
- Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Keep non-food contact equipment surfaces clean.
- 2024
- Passed May 22
Follow-Up Inspection
2 violations, 1 critical
- Critical Remove single-service and single-use articles made from materials that are unsafe and unclean.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Nearby
BiteKarma scores around Gargaar Restaurant, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.