75
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 Aug 6, 2025: passed with 7 violations, 1 critical. That was over a year ago, so things may have changed.
- Keeps coming up: Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building., cited 3 times, plus 8 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 3 visits
- 2025
- Passed Aug 6
Routine Inspection
7 violations, 1 critical
- Critical Separate raw animal foods from ready-to-eat foods.
- Minor Install floor-mounted equipment sealed to the floor or on six inch legs.
- Minor Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
- Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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 Keep the physical facilities in good repair.
- 2024
- Passed Jul 30
Follow-Up Inspection
9 violations
- Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Minor Keep the plumbing system in good repair.
- Minor Use effective cooling methods to cool TCS foods.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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 Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
- 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.
- Passed Jul 16
Routine Inspection
12 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- 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 Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- 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 The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Keep the plumbing system in good repair.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Nearby
BiteKarma scores around Masha Allah Restaurant 2, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.