60
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
- Last inspected May 6, 2026: passed with 2 violations, 1 critical. That was a follow-up after failing on Apr 22, 2026.
- Passed 3 of 6 graded inspections since 2024.
- Keeps coming up: Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing., cited 3 times, plus 8 other repeat issues.
- #74 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 6 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed May 6
Follow-Up Inspection
2 violations, 1 critical
- Critical Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.
- Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
- Failed Apr 22
Routine Inspection
12 violations, 2 critical
- Critical Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Minor Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- Minor Obtain a variance and submit a HACCP plan prior to preparing food by any method that is not in compliance with this Code.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
- Minor Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
- Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
- Minor The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
- Minor Keep the plumbing system in good repair.
- Minor Discontinue using wood and wood wicker as a food contact surface.
- 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.
- 2025
- Passed Apr 2
Follow-Up Inspection
No violations
- Failed Mar 18
Routine Inspection
7 violations, 3 critical
- Critical For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- Critical Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Minor Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six 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 Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Minor The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
Nearby
BiteKarma scores around St. Genevieve, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.