88
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 Apr 30, 2026: passed with 5 violations.
- No critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Apr 30
Routine Inspection
5 violations
- Minor Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- Minor The business license must be posted where it can be easily seen.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
- 2025
- Passed Jun 10
Routine Inspection
4 violations
- 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 Protect food from cross-contamination by using packages or covered containers.
- Minor Discontinue using wood and wood wicker as a food contact surface.
- Minor Label all containers of food and food ingredients with their common name.
- 2024
- Passed Jun 18
Follow-Up Inspection
No violations
- Passed Jun 4
Routine Inspection
7 violations, 2 critical
- Critical Remove single-service and single-use articles made from materials that are unsafe and unclean.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- 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 Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
- Minor Keep all intake and exhaust air ducts and filters clean.
- Minor GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
- Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Nearby
BiteKarma scores around Suga's Kitchen, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.