78
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 Aug 20, 2026: passed with 8 violations, 1 critical.
- Keeps coming up: Post a sign at all handwashing sinks used by employees to remind them to wash their hands., cited 2 times, plus 3 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Aug 20
Routine Inspection
8 violations, 1 critical
- 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 Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Have hand soap at all handwashing sinks.
- Minor Have a test kit for the type of sanitizer used.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
- 2025
- Passed Sep 26
Follow-Up Inspection
1 violation
- Minor Discontinue using wood and wood wicker as a food contact surface.
- Passed Jul 22
Routine Inspection
8 violations, 3 critical
- 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.)
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Minor Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Discontinue using wood and wood wicker as a food contact surface.
- 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 Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- 2024
- Passed Jun 25
Routine Inspection
5 violations
- Minor Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.
- Minor Have hand soap at all handwashing sinks.
- Minor Protect food from cross-contamination by using packages or covered containers.
Nearby
BiteKarma scores around Riva Terrace, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.