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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 5 of 5 graded inspections since 2025.
- Last inspected Aug 18, 2026: passed with 3 violations, 1 critical.
- Keeps coming up: Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped., cited 4 times, plus 12 other repeat issues.
- #25 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 13 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Aug 18
Follow-Up Inspection
3 violations, 1 critical
- Critical Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Passed Aug 4
Routine Inspection
13 violations, 4 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Sanitize food contact surfaces before using and after cleaning.
- Critical Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Critical Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Have a test kit for the type of sanitizer used.
- Minor Have a food thermometer easily available to measure the internal temperature of foods.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Keep non-food contact equipment surfaces clean.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Keep all intake and exhaust air ducts and filters clean.
- Minor Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
- Minor Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
- 2025
- Passed Aug 8
Follow-Up Inspection
5 violations, 1 critical
- Critical Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
- Minor Keep non-food contact equipment surfaces clean.
- Passed Jul 24
Follow-Up Inspection
9 violations, 2 critical
- Critical Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
- Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
- Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
- Minor Have a food thermometer easily available to measure the internal temperature of foods.
- Minor Keep non-food contact equipment surfaces clean.
Nearby
BiteKarma scores around Super Usa, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.