71
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.
- Last inspected Dec 15, 2025: passed with 7 violations, 2 critical.
- Keeps coming up: Discontinue using chemicals to wash or peel raw, whole fruits and vegetables that do not meet requirements specified in 21 CFR 173 and 40 CFR 156 and are not generally recognized as safe for this intended use., cited 2 times, plus 5 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 2 visits
- 2025
- Passed Dec 15
Routine Inspection
7 violations, 2 critical
- Critical Discontinue using chemicals to wash or peel raw, whole fruits and vegetables that do not meet requirements specified in 21 CFR 173 and 40 CFR 156 and are not generally recognized as safe for this intended use.
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- 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 Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
- Minor Discontinue the use of a food preparation sink for anything other than food preparation.
- 2024
- Passed Nov 6
Routine Inspection
8 violations, 1 critical
- Critical Discontinue using chemicals to wash or peel raw, whole fruits and vegetables that do not meet requirements specified in 21 CFR 173 and 40 CFR 156 and are not generally recognized as safe for this intended use.
- 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 Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Keep the physical facilities in good repair.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
- 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 Discontinue the use of a food preparation sink for anything other than food preparation.
Nearby
BiteKarma scores around The Oceanaire Seafood Room, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.