79
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 Oct 9, 2026: passed with 9 violations, 1 critical.
- Keeps coming up: Store in-use food preparation and serving utensils only on clean, sanitized surfaces., cited 3 times, plus 2 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 3 visits
- 2026
- Passed Oct 9
Routine Inspection
9 violations, 1 critical
- Critical Separate raw animal foods from ready-to-eat foods.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- 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 Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
- 2025
- Passed Oct 3
Routine Inspection
6 violations
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- 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 non-food contact surfaces of equipment. Keep them clean.
- 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 Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 2024
- Passed Sep 25
Routine Inspection
5 violations
- 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 Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- 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 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
Nearby
BiteKarma scores around Meseret Market, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.