91
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 Sep 10, 2026: perfect, no violations.
- 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.
- 1 critical violation in the last two years.
Inspection history 4 visits
- 2026
- Perfect Sep 10
Routine Inspection
No violations
- 2025
- Passed Sep 18
Routine Inspection
4 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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 all intake and exhaust air ducts and filters clean.
- Minor Discontinue offering raw or undercooked fish, shellstock ,eggs, steak tartar or comminuted beef unless a consumer advisory is provided as specified in MR 4626.0442.
- 2024
- Passed Sep 12
Follow-Up Inspection
2 violations, 1 critical
- Critical Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
- 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
- Passed Aug 29
Routine Inspection
7 violations, 4 critical
- Critical Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
- Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
- Critical Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
- 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 While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Nearby
BiteKarma scores around Hi-Lo Diner, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.