77
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 3 of 3 graded inspections since 2024.
- Last inspected Mar 3, 2026: passed with 6 violations, 2 critical.
- Keeps coming up: Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020, cited 2 times, plus 4 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Mar 3
Routine Inspection
6 violations, 2 critical
- Critical Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- 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 Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Protect unpackaged food from environmental sources of contamination during preparation.
- Minor Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
- 2025
- Passed Feb 27
Routine Inspection
6 violations, 1 critical
- Critical Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Minor Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- Minor Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
- Minor Remove all items unnecessary to the operation of the business from the premises.
- 2024
- Passed Jan 16
Routine Inspection
9 violations
- Minor Remove all items unnecessary to the operation of the business from the premises.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.
- 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 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 Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- Minor Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Nearby
BiteKarma scores around Kilimanjaro Restaurant, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.