70
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 4 of 4 graded inspections since 2024.
- Last inspected Jun 2, 2026: passed with 10 violations, 1 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.
- 3 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Jun 2
Routine Inspection
10 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 Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Minor Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
- Minor Remove all items unnecessary to the operation of the business from the premises.
- Minor Keep the plumbing system in good repair.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- 2025
- Passed Jun 16
Follow-Up Inspection
3 violations
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Post the Certified Food Protection Manager certificate.
- Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Passed Jun 2
Routine Inspection
9 violations, 2 critical
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Minor Have hand soap at all handwashing sinks.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- 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
- 2024
- Passed May 31
Routine Inspection
10 violations
- 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 surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- Minor Post the Certified Food Protection Manager certificate.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Keep the physical facilities in good repair.
Nearby
BiteKarma scores around Pat's Tap, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.