57
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 2 of 2 graded inspections since 2025.
- Last inspected Dec 23, 2025: passed with 8 violations.
- Keeps coming up: Clean non-food contact surfaces of equipment. Keep them clean., cited 2 times, plus 7 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 2 visits
- 2025
- Passed Dec 23
Follow-Up Inspection
8 violations
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Replace equipment or utensils that are not durable or do not retain their characteristic qualities under normal use conditions.
- Minor Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
- 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 Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Label all containers of food and food ingredients with their common name.
- Passed Dec 1
Routine Inspection
14 violations, 3 critical
- Critical Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 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 Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
- Minor Have enough handwashing sinks for convenient use by employees.
- Minor Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Replace equipment or utensils that are not durable or do not retain their characteristic qualities under normal use conditions.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
Nearby
BiteKarma scores around Phabulous, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.