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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 2 of 2 graded inspections since 2024.
- Last inspected Nov 25, 2025: passed with 4 violations.
- Keeps coming up: Store clothing and other personal items in lockers or other suitable places., cited 2 times, plus 2 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 2 visits
- 2025
- Passed Nov 25
Routine Inspection
4 violations
- Minor The business needs to submit a request for a variance and maintain the approved variance.
- Minor Store clothing and other personal items in lockers or other suitable places.
- 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 Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 2024
- Passed Nov 26
Routine Inspection
12 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Keep the physical facilities in good repair.
- Minor Discontinue operating the ventilation system with the filters removed.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Provide and maintain an adequate supply of toilet tissue at each toilet.
- 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 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 Store clothing and other personal items in lockers or other suitable places.
- Minor Keep the plumbing system in good repair.
Nearby
BiteKarma scores around Popeyes, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.