73
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 Jan 28, 2026: passed with 10 violations.
- Keeps coming up: Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls., cited 3 times, plus 7 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 3 visits
- 2026
- Passed Jan 28
Routine Inspection
10 violations
- Minor Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
- Minor Keep the physical facilities in good repair.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Keep the plumbing system in good repair.
- 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 Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Discontinue operating the ventilation system with the filters removed.
- Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- 2025
- Passed Feb 10
Routine Inspection
15 violations, 1 critical
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Keep the plumbing system in good repair.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- Minor Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
- Minor Discontinue operating the ventilation system with the filters removed.
- 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
- 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 physical facilities in good repair.
- Minor Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
- 2024
- Passed Mar 8
Routine Inspection
5 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 clean utensils that are unwrapped in trays and holders with their handles up.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Nearby
BiteKarma scores around Minne's by Veli'D, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.