88
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 May 15, 2026: passed with 1 violation.
- 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 2 times, plus 3 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed May 15
Routine Inspection
1 violation
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 2025
- Passed May 29
Follow-Up Inspection
3 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 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 Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Passed May 15
Routine Inspection
10 violations, 3 critical
- Critical Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
- 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.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 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 Label all containers of food and food ingredients with their common name.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
- 2024
- Passed May 15
Routine Inspection
2 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Nearby
BiteKarma scores around Salsa A La Salsa, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.