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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 4 of 4 graded inspections since 2024.
- Last inspected Mar 27, 2026: passed with 5 violations, 1 critical.
- 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 2 times, plus 5 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 4 visits
- 2026
- Passed Mar 27
Routine Inspection
5 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- 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 All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 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
- 2025
- Passed Apr 10
Routine Inspection
5 violations
- Minor The business license must be posted where it can be easily seen.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Protect unpackaged food from environmental sources of contamination during preparation.
- Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- 2024
- Passed May 28
Follow-Up Inspection
6 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 Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Minor The business license must be posted where it can be easily seen.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Passed Apr 2
Routine Inspection
10 violations, 2 critical
- Critical Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
- 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 Use effective cooling methods to cool TCS foods.
- Minor Use approved trapping devices or other means of pest control when pests are found.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Minor The business license must be posted where it can be easily seen.
- 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 Jalapeño Mexican Grill, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.