81
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 Jul 8, 2026: passed with 4 violations.
- Keeps coming up: Clean non-food contact surfaces of equipment. Keep them clean., cited 4 times, plus 5 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Jul 8
Routine Inspection
4 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 Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- 2025
- Passed Jul 10
Follow-Up Inspection
5 violations
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
- 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 Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Passed Jun 26
Routine Inspection
10 violations, 3 critical
- Critical Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Sanitize food contact surfaces before using and after cleaning.
- 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 Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- 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 Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- 2024
- Passed Jun 28
Routine Inspection
8 violations, 1 critical
- Critical Remove single-service and single-use articles made from materials that are unsafe and unclean.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- Minor Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
- Minor Keep the plumbing system in good repair.
- Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Nearby
BiteKarma scores around Sarpino's Pizzeria, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.