85
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 Aug 4, 2026: passed with 6 violations.
- Keeps coming up: Have hand soap at all handwashing sinks., cited 2 times, plus 2 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Aug 4
Routine Inspection
6 violations
- Minor Keep the plumbing system in good repair.
- Minor Have hand soap at all handwashing sinks.
- Minor Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
- Minor Keep non-food contact equipment surfaces clean.
- Minor Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
- 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.
- 2025
- Passed Aug 1
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 a log to record employee illness symptoms. Have it available upon request.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
- Minor Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
- 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 Have hand soap at all handwashing sinks.
- 2024
- Passed May 31
Routine 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.
Nearby
BiteKarma scores around Ohip, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.