94
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 Jan 28, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: 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., cited 2 times, plus 1 other repeat issue.
Inspection history 4 visits
- 2026
- Passed Jan 28
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 Feb 4
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.
- 2024
- Passed Feb 27
Follow-Up Inspection
1 violation
- Minor Post the Certified Food Protection Manager certificate.
- Passed Feb 13
Routine Inspection
9 violations, 1 critical
- Critical Backflow prevention devices must be installed in accordance with chapter 4714.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Have hand soap at all handwashing sinks.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
- 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 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 SK Coffee, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.