89
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 6 of 6 graded inspections since 2024.
- Last inspected Mar 30, 2026: passed with 1 violation.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 4 times, plus 6 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Mar 30
Routine Inspection
1 violation
- 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.
- 2025
- Passed Jun 4
Follow-Up Inspection
2 violations
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Passed Apr 22
Follow-Up Inspection
6 violations, 2 critical
- Critical Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
- 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.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Use effective cooling methods to cool TCS foods.
- Passed Mar 10
Routine Inspection
7 violations, 2 critical
- Critical Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Keep non-food contact equipment surfaces clean.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Nearby
BiteKarma scores around Sip Coffeebar, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.