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 2 of 2 graded inspections since 2024.
- Last inspected Nov 24, 2025: passed with 11 violations.
- No critical violations in the last two years.
- Keeps coming up: Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink., cited 2 times, plus 4 other repeat issues.
Inspection history 2 visits
- 2025
- Passed Nov 24
Routine Inspection
11 violations
- Minor Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 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 Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
- Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Keep the physical facilities in good repair.
- Minor Keep the plumbing system in good repair.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor Have enough handwashing sinks for convenient use by employees.
- Minor Discontinue using cold plates, beverage cooling devices that are not integrally constructed or beverage tubing in contact with stored ice.
- 2024
- Passed Nov 26
Routine Inspection
8 violations
- Minor Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Have enough handwashing sinks for convenient use by employees.
- Minor Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Discontinue using cold plates, beverage cooling devices that are not integrally constructed or beverage tubing in contact with stored ice.
- Minor Keep the physical facilities in good repair.
- Minor Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Nearby
BiteKarma scores around Moose on Monroe, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.