75
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 Aug 7, 2026: passed with 7 violations.
- Keeps coming up: Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing., cited 4 times, plus 9 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 4 visits
- 2026
- Passed Aug 7
Follow-Up Inspection
7 violations
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- 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 GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
- Minor Have a test kit for the type of sanitizer used.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Use approved trapping devices or other means of pest control when pests are found.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Passed Jul 24
Routine Inspection
11 violations
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- 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 approved trapping devices or other means of pest control when pests are found.
- Minor Have a food thermometer easily available to measure the internal temperature of foods.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Clearly label working containers of toxic chemicals with the common chemical name.
- Minor GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
- Minor Have a test kit for the type of sanitizer used.
- Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 2025
- Passed Jul 29
Routine Inspection
7 violations, 1 critical
- Critical Do not sell or serve packaged foods and beverages that contain: • Unapproved additives • Unsafe amounts of additives
- 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 Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor The business license must be posted where it can be easily seen.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.
- 2024
- Passed Aug 7
Routine Inspection
8 violations
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor The business license must be posted where it can be easily seen.
- Minor Clearly label working containers of toxic chemicals with the common chemical name.
- Minor Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
- Minor Have a food thermometer easily available to measure the internal temperature of foods.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Nearby
BiteKarma scores around Hueman Entities, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.