48
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 3 of 3 graded inspections since 2024.
- Last inspected Nov 17, 2025: passed with 12 violations, 6 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 2 times, plus 4 other repeat issues.
- #24 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 8 critical violations in the last two years.
Inspection history 3 visits
- 2025
- Passed Nov 17
Routine Inspection
12 violations, 6 critical
- Critical Use the approved sanitizer according to the rule and the EPA approved manufacturer's label.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- 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 Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- 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 Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor Keep the plumbing system in good repair.
- Minor Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
- 2024
- Passed Dec 17
Follow-Up Inspection
No violations
- Passed Nov 12
Routine Inspection
9 violations, 2 critical
- 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 Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Keep clean utensils that are unwrapped in trays and holders with their handles up.
- Minor Have a covered trash can in toilet rooms.
- Minor Keep the physical facilities in good repair.
- 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 Keep the plumbing system in good repair.
- 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 All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Nearby
BiteKarma scores around NS Opco, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.