75
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 Oct 29, 2025: passed with 8 violations, 1 critical. That was over a year ago, so things may have changed.
- Keeps coming up: Keep a log to record employee illness symptoms. Have it available upon request., cited 2 times, plus 4 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 2 visits
- 2025
- Passed Oct 29
Routine Inspection
8 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Keep the physical facilities in good repair.
- 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 using wood and wood wicker as a food contact surface.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Keep the plumbing system in good repair.
- Minor Have a food thermometer easily available to measure the internal temperature of foods.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- 2024
- Passed May 2
Routine Inspection
8 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Keep the plumbing system in good repair.
- 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 Have a food thermometer easily available to measure the internal temperature of foods.
- Minor Remove all items unnecessary to the operation of the business from the premises.
- Minor Equipment food-contact surfaces and utensils must be clean.
Nearby
BiteKarma scores around Troubadour Wine Bar, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.