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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 7 of 7 graded inspections since 2024.
- Last inspected Jun 1, 2026: passed with 5 violations, 1 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 6 times, plus 16 other repeat issues.
- #12 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 13 critical violations in the last two years.
Inspection history 7 visits
- 2026
- Passed Jun 1
Follow-Up Inspection
5 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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 Post the Certified Food Protection Manager certificate.
- Passed Apr 16
Routine Inspection
18 violations, 3 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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.)
- Critical Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
- Minor Store clothing and other personal items in lockers or other suitable places.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 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 Post the Certified Food Protection Manager certificate.
- Minor Food employees must use a closed beverage container within the food preparation or utensil washing areas.
- 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 Use effective cooling methods to cool TCS foods.
- Minor Clearly label working containers of toxic chemicals with the common chemical name.
- Minor Keep the plumbing system in good repair.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Keep the physical facilities in good repair.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor The business license must be posted where it can be easily seen.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- 2025
- Passed May 14
Follow-Up Inspection
4 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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 Keep the plumbing system in good repair.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Passed Apr 15
Follow-Up Inspection
8 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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 Keep the plumbing system in good repair.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Use effective cooling methods to cool TCS foods.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Nearby
BiteKarma scores around Leeann Chin, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.