61
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 5 of 5 graded inspections since 2024.
- Last inspected Jul 20, 2026: passed with 4 violations.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 2 times, plus 6 other repeat issues.
- #88 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 4 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Jul 20
Follow-Up Inspection
4 violations
- Minor The business license must be posted where it can be easily seen.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 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 integral drain boards, utensil racks or tables large enough to accommodate all soiled and clean items.
- Passed Jul 6
Routine Inspection
13 violations, 3 critical
- Critical The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Sanitize food contact surfaces before using and after cleaning.
- Minor Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
- Minor The business license must be posted where it can be easily seen.
- 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 integral drain boards, utensil racks or tables large enough to accommodate all soiled and clean items.
- Minor Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
- Minor Keep the plumbing system in good repair.
- 2024
- Passed Dec 6
Routine Inspection
5 violations, 1 critical
- Critical Sanitize food contact surfaces before using and after cleaning.
- 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 integral drain boards, utensil racks or tables large enough to accommodate all soiled and clean items.
- Minor Clearly label working containers of toxic chemicals with the common chemical name.
- Minor Keep the plumbing system in good repair.
- Passed Jan 23
Follow-Up Inspection
No violations
Nearby
BiteKarma scores around Muhim’s Café, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.