71
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 4 of 4 graded inspections since 2024.
- Last inspected Dec 16, 2025: passed with 2 violations, 1 critical.
- Keeps coming up: Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions, cited 2 times, plus 2 other repeat issues.
- 6 critical violations in the last two years.
Inspection history 4 visits
- 2025
- Passed Dec 16
Follow-Up Inspection
2 violations, 1 critical
- Critical Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
- 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.
- Passed Nov 20
Routine Inspection
5 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
- 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 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 The business license must be posted where it can be easily seen.
- 2024
- Passed Dec 3
Follow-Up Inspection
1 violation
- 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.
- Passed Nov 7
Routine Inspection
12 violations, 3 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Keep non-food contact equipment surfaces clean.
- Minor The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
- 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 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 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 Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Nearby
BiteKarma scores around Nightingale, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.