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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 5 of 5 graded inspections since 2024.
- Last inspected Mar 13, 2026: passed with 4 violations.
- Keeps coming up: Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less, cited 2 times, plus 11 other repeat issues.
- #70 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 4 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Mar 13
Follow-Up Inspection
4 violations
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
- Passed Feb 26
Routine Inspection
14 violations, 4 critical
- Critical Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Critical For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
- Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
- Minor Keep the physical facilities in good repair.
- Minor Keep the plumbing system in good repair.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
- 2025
- Passed Feb 21
Routine Inspection
6 violations
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 2024
- Passed Feb 26
Follow-Up Inspection
7 violations
- Minor Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
- Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- Minor Provide sufficient receptacles and enclosures inside and outside of the establishment to hold refuse, recyclables and returnable that accumulate.
- Minor Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
- 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 Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.
Nearby
BiteKarma scores around Jans Enterprises, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.