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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 Oct 1, 2026: passed with 11 violations, 3 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 4 times, plus 9 other repeat issues.
- #41 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 5 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Oct 1
Routine Inspection
11 violations, 3 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor The business license must be posted where it can be easily seen.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Post the Certified Food Protection Manager certificate.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- 2025
- Passed Sep 17
Routine Inspection
9 violations, 2 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor The business license must be posted where it can be easily seen.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 2024
- Passed Oct 1
Follow-Up Inspection
7 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Keep the plumbing system in good repair.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Post the Certified Food Protection Manager certificate.
- Minor The business license must be posted where it can be easily seen.
- Passed Sep 12
Routine Inspection
13 violations, 4 critical
- Critical Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
- Minor Keep the plumbing system in good repair.
- Minor Have hand soap at all handwashing sinks.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Post the Certified Food Protection Manager certificate.
- Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Minor The business license must be posted where it can be easily seen.
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Nearby
BiteKarma scores around Spicy Feta, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.