64
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 Sep 28, 2026: passed with 15 violations, 3 critical.
- Keeps coming up: 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., cited 2 times, plus 1 other repeat issue.
- 3 critical violations in the last two years.
Inspection history 2 visits
- 2026
- Passed Sep 28
Routine Inspection
15 violations, 3 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- 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 Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Keep all intake and exhaust air ducts and filters clean.
- Minor Keep the physical facilities in good repair.
- Minor Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
- 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 Use approved trapping devices or other means of pest control when pests are found.
- Minor Keep the plumbing system in good repair.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
- 2025
- Passed Apr 3
Routine Inspection
3 violations
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
- 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 Potbelly Sandwich Works, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.