82
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 5 of 5 graded inspections since 2024.
- Last inspected Apr 29, 2026: passed with 2 violations, 2 critical.
- Keeps coming up: 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., cited 3 times, plus 8 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Apr 29
Routine Inspection
2 violations, 2 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.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 2025
- Passed Apr 29
Routine Inspection
3 violations
- 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 Clearly label working containers of toxic chemicals with the common chemical name.
- Minor Have a food thermometer easily available to measure the internal temperature of foods.
- 2024
- Passed May 29
Follow-Up Inspection
4 violations, 1 critical
- Critical Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
- 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 While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Use effective cooling methods to cool TCS foods.
- Passed May 15
Follow-Up Inspection
8 violations, 3 critical
- Critical Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
- 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.
- 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
- Minor Use approved trapping devices or other means of pest control when pests are found.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them 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
Nearby
BiteKarma scores around Roat Osha, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.