65
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 5 of 5 graded inspections since 2024.
- Last inspected Aug 6, 2026: passed with 8 violations, 1 critical.
- Keeps coming up: Remove single-service and single-use articles made from materials that are unsafe and unclean., cited 3 times, plus 13 other repeat issues.
- 5 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Aug 6
Routine Inspection
8 violations, 1 critical
- Critical Remove single-service and single-use articles made from materials that are unsafe and unclean.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor The business license must be posted where it can be easily seen.
- 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.
- 2025
- Passed Jul 29
Follow-Up Inspection
6 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Remove single-service and single-use articles made from materials that are unsafe and unclean.
- 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 Discontinue using wood and wood wicker as a food contact surface.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Passed Jul 16
Routine Inspection
13 violations, 2 critical
- Critical Remove single-service and single-use articles made from materials that are unsafe and unclean.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Discontinue using wood and wood wicker as a food contact surface.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Food employees must use a closed beverage container within the food preparation or utensil washing areas.
- 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 Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly maintained warewashing machine.
- 2024
- Passed Jul 30
Follow-Up Inspection
7 violations
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- 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 All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- 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 Olive Kitchen, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.