74
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 1, 2025: passed with 7 violations, 2 critical. That was over a year ago, so things may have changed.
- Keeps coming up: Keep a log to record employee illness symptoms. Have it available upon request., cited 2 times, plus 2 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 2 visits
- 2025
- Passed Oct 1
Routine Inspection
7 violations, 2 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
- Minor Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
- 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 all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- Minor Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
- 2024
- Passed Apr 4
Routine Inspection
8 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- 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
- Minor Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Nearby
BiteKarma scores around Subway, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.