68
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.
- No critical violations in the last two years.
- Last inspected Apr 9, 2025: passed with 2 violations. That was over a year ago, so things may have changed.
- Keeps coming up: Keep the physical facilities in good repair., cited 3 times, plus 8 other repeat issues.
Inspection history 4 visits
- 2025
- Passed Apr 9
Follow-Up Inspection
2 violations
- Minor Keep the physical facilities in good repair.
- 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
- Passed Mar 19
Routine Inspection
13 violations
- Minor Keep the physical facilities in good repair.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
- Minor Clean non-food contact surfaces of equipment. 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 Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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 Have hand soap at all handwashing sinks.
- 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
- Minor Clearly label working containers of toxic chemicals with the common chemical name.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Use approved trapping devices or other means of pest control when pests are found.
- 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
- 2024
- Passed Mar 11
Follow-Up Inspection
4 violations
- 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 Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Minor Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
- Passed Feb 27
Routine Inspection
15 violations
- 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 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 Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- 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 Equipment food-contact surfaces and utensils must be clean.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
- Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Minor Have a covered trash can in toilet rooms.
- 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 Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.
- Minor Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
- Minor Have a test kit for the type of sanitizer used.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Nearby
BiteKarma scores around The Seville Club, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.