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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 2025.
- Last inspected Mar 4, 2026: passed with 9 violations.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 3 times, plus 12 other repeat issues.
- #84 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 9 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Mar 4
Follow-Up Inspection
9 violations
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
- Minor Keep all intake and exhaust air ducts and filters clean.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Label all containers of food and food ingredients with their common name.
- 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 all physical facilities (floors, walls, ceilings). 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 Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- Passed Feb 19
Routine Inspection
11 violations, 2 critical
- 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.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
- 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 Label all containers of food and food ingredients with their common name.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Keep all intake and exhaust air ducts and filters clean.
- 2025
- Passed Feb 20
Follow-Up Inspection
4 violations, 1 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.)
- Minor Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
- 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.
- Passed Feb 6
Follow-Up Inspection
5 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 Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
- 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 Penn Food Mart, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.