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 4 of 4 graded inspections since 2024.
- Last inspected Jan 9, 2026: passed with 3 violations.
- Keeps coming up: All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications., cited 3 times, plus 5 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Jan 9
Follow-Up Inspection
3 violations
- Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
- 2025
- Passed Dec 12
Routine Inspection
5 violations, 2 critical
- Critical The business needs to submit a HACCP plan for conducting cook-chill or sous-vide processes on site.
- 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.
- Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
- Passed Jan 7
Follow-Up Inspection
3 violations
- Minor Have a test kit for the type of sanitizer used.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Only use single-service items one time.
- 2024
- Passed Dec 5
Routine Inspection
9 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Have a test kit for the type of sanitizer used.
- Minor Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Only use single-service items one time.
- 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 Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Nearby
BiteKarma scores around Martina, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.