88
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 2024.
- Last inspected Sep 22, 2026: passed with 4 violations.
- Keeps coming up: Use effective cooling methods to cool TCS foods., cited 2 times.
- 1 critical violation in the last two years.
Inspection history 4 visits
- 2026
- Passed Sep 22
Routine Inspection
4 violations
- Minor Use effective cooling methods to cool TCS foods.
- 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 non-food contact equipment surfaces clean.
- 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 Sep 16
Routine Inspection
2 violations, 1 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
- Minor Use effective cooling methods to cool TCS foods.
- 2024
- Passed Oct 4
Follow-Up Inspection
No violations
- Passed Sep 13
Routine Inspection
9 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
- Minor Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.
Nearby
BiteKarma scores around The Lowbrow, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.