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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 Sep 29, 2026: passed with no violations.
- Keeps coming up: Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items, cited 2 times, plus 13 other repeat issues.
- #69 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 2 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Sep 29
Follow-Up Inspection
No violations
- Passed Jun 15
Follow-Up Inspection
11 violations
- Minor Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
- Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Minor Discontinue operating the ventilation system with the filters removed.
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- Minor Keep the physical facilities in good repair.
- Minor Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
- Passed May 15
Routine Inspection
20 violations, 2 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- 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 Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- Minor Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
- Minor Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
- Minor Keep the physical facilities in good repair.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Equipment food-contact surfaces and utensils must be clean.
- 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 Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
- Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Minor Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
- Minor Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
- Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- Minor Discontinue operating the ventilation system with the filters removed.
- Minor Have hand soap at all handwashing sinks.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- 2024
- Passed Jul 12
Routine Inspection
4 violations
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Minor Have a covered trash can in toilet rooms.
- 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.
Nearby
BiteKarma scores around Joint Cabooze, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.