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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 1 of 1 graded inspection since 2026.
- Last inspected Oct 7, 2026: passed with 14 violations, 4 critical.
- 4 critical violations in the last two years.
Inspection history 1 visit
- 2026
- Passed Oct 7
Routine Inspection
14 violations, 4 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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 Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Critical For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- 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 Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Minor Label all containers of food and food ingredients with their common name.
- Minor Have a test kit for the type of sanitizer used.
- 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
- Minor Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Keep all intake and exhaust air ducts and filters clean.
- 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.
Nearby
BiteKarma scores around Indígena by Owamni, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.