69
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 6 of 6 graded inspections since 2025.
- Last inspected Oct 1, 2026: passed with 7 violations, 1 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 5 times, plus 9 other repeat issues.
- 7 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Oct 1
Follow-Up Inspection
7 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Post the license so it is conspicuous to consumers.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Minor Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
- Minor Have hand soap at all handwashing sinks.
- Minor Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
- Passed Sep 15
Follow-Up Inspection
8 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Post the license so it is conspicuous to consumers.
- Minor Have hand soap at all handwashing sinks.
- Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
- Minor Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
- Passed Sep 3
Follow-Up Inspection
7 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Minor Post the license so it is conspicuous to consumers.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
- Minor Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
- Minor Have hand soap at all handwashing sinks.
- Passed Aug 13
Routine Inspection
7 violations, 2 critical
- Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
- Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Post the license so it is conspicuous to consumers.
- Minor Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Nearby
BiteKarma scores around North Star Deli, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.