83
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 6 of 6 graded inspections since 2024.
- Last inspected Feb 25, 2026: passed with 5 violations.
- Keeps coming up: Make sure all ready-to-eat foods and garnishes are not touched with bare hands., cited 2 times, plus 6 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Feb 25
Routine Inspection
5 violations
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Only use single-service items one time.
- Minor Provide an exhaust ventilation hood that meets the requirements in the Minnesota Mechanical Code, Minnesota Rules, chapter 1346.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- 2025
- Passed Mar 14
Follow-Up Inspection
3 violations, 1 critical
- Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Minor Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
- Minor Food employees must use a closed beverage container within the food preparation or utensil washing areas.
- Passed Feb 28
Routine Inspection
8 violations, 1 critical
- Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Minor Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
- Minor Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
- Minor Only use single-service items one time.
- Minor Food employees must use a closed beverage container within the food preparation or utensil washing areas.
- Minor The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
- 2024
- Passed Apr 23
Follow-Up Inspection
2 violations
- Minor Only use single-service items one time.
- Minor Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Nearby
BiteKarma scores around Tilia, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.