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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 6 of 7 graded inspections since 2024.
- Last inspected Mar 11, 2026: passed with 5 violations, 1 critical.
- Keeps coming up: 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., cited 2 times, plus 12 other repeat issues.
- #45 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 7 critical violations in the last two years.
Inspection history 7 visits
- 2026
- Passed Mar 11
Follow-Up Inspection
5 violations, 1 critical
- 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 Keep all intake and exhaust air ducts and filters clean.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Post the Certified Food Protection Manager certificate.
- Passed Feb 24
Routine Inspection
14 violations, 5 critical
- Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
- Critical Remove all unsafe multi-use equipment, utensils, and food storage containers that impart color, odors or tastes to food.
- 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 non-food contact surfaces of equipment. Keep them clean.
- Minor Keep all intake and exhaust air ducts and filters clean.
- Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Discontinue using wood and wood wicker as a food contact surface.
- Minor Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Post the Certified Food Protection Manager certificate.
- 2025
- Passed Apr 17
Follow-Up Inspection
No violations
- Passed Apr 10
Follow-Up Inspection
7 violations
- Minor Post the Certified Food Protection Manager certificate.
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Nearby
BiteKarma scores around Thai Pepper, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.