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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 8 of 8 graded inspections since 2024.
- Last inspected Sep 24, 2026: passed with 10 violations, 2 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 7 times, plus 16 other repeat issues.
- #23 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 13 critical violations in the last two years.
Inspection history 8 visits
- 2026
- Passed Sep 24
Follow-Up Inspection
10 violations, 2 critical
- Critical Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
- Minor Keep the physical facilities in good repair.
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Minor Remove all items unnecessary to the operation of the business from the premises.
- Minor Equipment food-contact surfaces and utensils must be clean.
- 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 Keep all intake and exhaust air ducts and filters clean.
- Minor Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
- Passed Aug 27
Routine Inspection
15 violations, 3 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
- Critical Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
- 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 Keep the physical facilities in good repair.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Minor Remove all items unnecessary to the operation of the business from the premises.
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Minor Keep all intake and exhaust air ducts and filters clean.
- Minor Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Have a test kit for the type of sanitizer used.
- 2025
- Passed Nov 4
Follow-Up Inspection
3 violations, 2 critical
- Critical Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Keep the physical facilities in good repair.
- Passed Oct 2
Follow-Up Inspection
6 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
- Minor Keep the physical facilities in good repair.
- Minor Have hand soap at all handwashing sinks.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
Nearby
BiteKarma scores around Nasiib Restaurant, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.