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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 2 of 2 graded inspections since 2024.
- No critical violations in the last two years.
- Last inspected Jan 9, 2025: passed with 7 violations. That was over a year ago, so things may have changed.
- Keeps coming up: Have a test kit for the type of sanitizer used., cited 2 times, plus 4 other repeat issues.
Inspection history 2 visits
- 2025
- Passed Jan 9
Routine Inspection
7 violations
- Minor Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
- Minor Have a test kit for the type of sanitizer used.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 2024
- Passed Jan 12
Routine Inspection
7 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Have a test kit for the type of sanitizer used.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
Nearby
BiteKarma scores around The Get Down Coffee Co., which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.