Superior Quality Expertise
825 8th St S, Minneapolis, MN 55404
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 2025.
- Last inspected Aug 31, 2026: passed with 3 violations.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 3 times, plus 7 other repeat issues.
- #92 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 5 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Aug 31
Follow-Up Inspection
3 violations
- Minor The business license must be posted where it can be easily seen.
- Minor Keep the physical facilities in good repair.
- Minor Post the Certified Food Protection Manager certificate.
- Passed Aug 11
Routine Inspection
12 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
- Minor Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
- Minor Post the Certified Food Protection Manager certificate.
- 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 All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Keep non-food contact equipment surfaces clean.
- Minor Keep all intake and exhaust air ducts and filters clean.
- Minor The business license must be posted where it can be easily seen.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Keep the physical facilities in good repair.
- 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
- 2025
- Passed Aug 27
Follow-Up Inspection
2 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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
- Passed Jul 31
Routine Inspection
10 violations, 2 critical
- Critical Discard or recondition food that is unsafe, adulterated or not honestly presented.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Keep the plumbing system in good repair.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 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 Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Keep all intake and exhaust air ducts and filters clean.
- Minor Have a food thermometer easily available to measure the internal temperature of foods.
- Minor Keep clean utensils that are unwrapped in trays and holders with their handles up.
Nearby
BiteKarma scores around Superior Quality Expertise, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.
