70
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 2024.
- Last inspected Jan 1, 2026: passed with 3 violations.
- Keeps coming up: Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less, cited 3 times, plus 4 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Jan 1
Follow-Up Inspection
3 violations
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
- Minor Keep the physical facilities in good repair.
- 2025
- Passed Dec 18
Routine Inspection
8 violations, 2 critical
- 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.)
- Critical Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Minor Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Keep the physical facilities in good repair.
- Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- 2024
- Passed Dec 30
Follow-Up Inspection
2 violations
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Keep the physical facilities in good repair.
- Passed Dec 19
Routine Inspection
6 violations, 2 critical
- Critical Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Minor Keep the physical facilities in good repair.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Nearby
BiteKarma scores around TBC Mpls, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.