72
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 9 violations.
- Keeps coming up: Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment., cited 2 times, plus 11 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 4 visits
- 2026
- Passed Sep 23
Routine Inspection
9 violations
- 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 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 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 Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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 Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- 2025
- Passed Sep 9
Routine Inspection
13 violations, 1 critical
- Critical Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.
- Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Minor Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
- Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- Minor Keep the physical facilities in good repair.
- 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 Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Minor Have hand soap at all handwashing sinks.
- Minor Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
- 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.
- 2024
- Passed Oct 22
Follow-Up Inspection
6 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Keep clean utensils that are unwrapped in trays and holders with their handles up.
- Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
- Minor Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Passed Sep 10
Routine Inspection
10 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
- Minor Keep clean utensils that are unwrapped in trays and holders with their handles up.
- Minor Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- 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 Equipment food-contact surfaces and utensils must be clean.
Nearby
BiteKarma scores around Rick's Cabaret, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.