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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 3 of 3 graded inspections since 2024.
- Last inspected Oct 24, 2025: passed with 8 violations, 2 critical. That was over a year ago, so things may have changed.
- Keeps coming up: Keep a log to record employee illness symptoms. Have it available upon request., cited 2 times, plus 5 other repeat issues.
- #85 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 2 critical violations in the last two years.
Inspection history 3 visits
- 2025
- Passed Oct 24
Routine Inspection
8 violations, 2 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Minor Post the Certified Food Protection Manager certificate.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Keep the physical facilities in good repair.
- 2024
- Passed Nov 1
Follow-Up Inspection
5 violations
- Minor Keep the physical facilities in good repair.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Post the Certified Food Protection Manager certificate.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Passed Oct 24
Routine Inspection
15 violations, 3 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
- 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 Keep the physical facilities in good repair.
- Minor Remove all items unnecessary to the operation of the business from the premises.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 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 Post the Certified Food Protection Manager certificate.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
- Minor Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
- Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
Nearby
BiteKarma scores around The Dough Group, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.