87
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 2 of 2 graded inspections since 2024.
- Last inspected Oct 28, 2025: passed with 4 violations, 1 critical. That was over a year ago, so things may have changed.
- Keeps coming up: Keep the plumbing system in good repair., cited 2 times, plus 1 other repeat issue.
- 1 critical violation in the last two years.
Inspection history 2 visits
- 2025
- Passed Oct 28
Routine Inspection
4 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Keep the plumbing system in good repair.
- 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 The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
- 2024
- Passed Oct 3
Routine Inspection
5 violations
- Minor Keep the plumbing system in good repair.
- 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 Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
- 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 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
Nearby
BiteKarma scores around Stinson Lunch Money, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.