74
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 1 of 1 graded inspection since 2025.
- No critical violations in the last two years.
- Last inspected Jun 12, 2025: passed with 13 violations. That was over a year ago, so things may have changed.
Inspection history 1 visit
- 2025
- Passed Jun 12
Routine Inspection
13 violations
- 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 Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
- Minor GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Have hand soap at all handwashing sinks.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Minor Use approved trapping devices or other means of pest control when pests are found.
- Minor Post the Certified Food Protection Manager certificate.
- 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 Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
- Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Nearby
BiteKarma scores around The Saloon, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.