73
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 3 of 3 graded inspections since 2024.
- Last inspected Nov 6, 2025: passed with 2 violations.
- Keeps coming up: Make sure all ready-to-eat foods and garnishes are not touched with bare hands., cited 2 times, plus 2 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 3 visits
- 2025
- Passed Nov 6
Follow-Up Inspection
2 violations
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Discontinue using wood and wood wicker as a food contact surface.
- Passed Oct 23
Routine Inspection
7 violations, 3 critical
- Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Critical Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- 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 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 Discontinue using wood and wood wicker as a food contact surface.
- Minor The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- 2024
- Passed Oct 16
Routine Inspection
6 violations, 1 critical
- Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- 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 Discontinue using wood and wood wicker as a food contact surface.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Nearby
BiteKarma scores around Porzana, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.