80
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 2 of 2 graded inspections since 2024.
- Last inspected Feb 13, 2026: passed with 10 violations.
- No critical violations in the last two years.
- Keeps coming up: Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program., cited 2 times, plus 4 other repeat issues.
Inspection history 2 visits
- 2026
- Passed Feb 13
Routine Inspection
10 violations
- Minor Have a test kit for the type of sanitizer used.
- Minor Have a covered trash can in toilet rooms.
- Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- 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 Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
- Minor Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- 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.
- 2024
- Passed Aug 16
Routine Inspection
5 violations
- Minor Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
- 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 Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- Minor Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Nearby
BiteKarma scores around Mel-O-Glaze Bakery, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.