91
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 Dec 19, 2025: passed with 1 violation.
- Keeps coming up: Post a sign at all handwashing sinks used by employees to remind them to wash their hands., cited 2 times.
- 1 critical violation in the last two years.
Inspection history 2 visits
- 2025
- Passed Dec 19
Routine Inspection
1 violation
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 2024
- Passed Dec 20
Routine Inspection
8 violations, 1 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.
- Minor GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
- Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 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 Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Nearby
BiteKarma scores around Norway House, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.