75
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 Sep 23, 2026: passed with 5 violations, 2 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 3 times, plus 2 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Sep 23
Routine Inspection
5 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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.
- 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.
- Minor Protect food from cross-contamination by using packages or covered containers.
- 2025
- Passed Oct 22
Follow-Up Inspection
No violations
- Passed Sep 15
Routine Inspection
7 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 Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Provide a separate food preparation sink for washing or thawing food in a newly licensed food establishment.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
- 2024
- Passed Sep 10
Routine Inspection
7 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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.
- Minor Use effective cooling methods to cool TCS foods.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- 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 Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Nearby
BiteKarma scores around Phab, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.