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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 9 of 9 graded inspections since 2024.
- Last inspected Jul 6, 2026: passed with no violations.
- Keeps coming up: Keep a log to record employee illness symptoms. Have it available upon request., cited 4 times, plus 27 other repeat issues.
- #55 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 9 critical violations in the last two years.
Inspection history 9 visits
- 2026
- Passed Jul 6
Follow-Up Inspection
No violations
- Passed Jun 3
Routine Inspection
10 violations, 2 critical
- Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 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.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- 2025
- Passed Jun 20
Follow-Up Inspection
4 violations
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Keep the plumbing system in good repair.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Passed Jun 4
Follow-Up Inspection
15 violations, 2 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Minor Keep the plumbing system in good repair.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- 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 Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Food employees must use a closed beverage container within the food preparation or utensil washing areas.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
- 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.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- 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 Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Nearby
BiteKarma scores around Kindee, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.