69
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 2025.
- Last inspected Mar 4, 2026: passed with 2 violations.
- Keeps coming up: Keep a log to record employee illness symptoms. Have it available upon request., cited 3 times, plus 5 other repeat issues.
- 6 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Mar 4
Follow-Up Inspection
2 violations
- Minor The business license must be posted where it can be easily seen.
- Minor Have a test kit for the type of sanitizer used.
- Passed Feb 4
Routine Inspection
6 violations, 3 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 Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Separate raw animal foods from ready-to-eat foods.
- Minor The business license must be posted where it can be easily seen.
- Minor Have a test kit for the type of sanitizer 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
- 2025
- Passed Sep 16
Follow-Up Inspection
3 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Have a test kit for the type of sanitizer used.
- 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.
- Passed Aug 25
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 Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Have hand soap at all handwashing sinks.
- 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 Have a test kit for the type of sanitizer used.
- 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 Lee Restaurant, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.