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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 Jul 15, 2026: passed with 4 violations.
- Keeps coming up: Keep a log to record employee illness symptoms. Have it available upon request., cited 2 times, plus 11 other repeat issues.
- #54 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 5 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Jul 15
Follow-Up Inspection
4 violations
- Minor Keep the plumbing system in good repair.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor The business license must be posted where it can be easily seen.
- Minor Keep the physical facilities in good repair.
- Passed Jun 30
Routine Inspection
13 violations, 2 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- 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 The business license must be posted where it can be easily seen.
- Minor Food employees must use a closed beverage container within the food preparation or utensil washing areas.
- Minor Keep the plumbing system in good repair.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Keep the physical facilities in good repair.
- 2025
- Passed Jul 1
Follow-Up Inspection
5 violations
- Minor Use approved trapping devices or other means of pest control when pests are found.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Keep the physical facilities in good repair.
- Minor Have enough handwashing sinks for convenient use by employees.
- Passed Jun 10
Routine Inspection
16 violations, 3 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Minor Use effective cooling methods to cool TCS foods.
- 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 All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
- 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 While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
- Minor Have enough handwashing sinks for convenient use by employees.
- Minor Keep the physical facilities in good repair.
- Minor The business license must be posted where it can be easily seen.
- Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
- Minor Use approved trapping devices or other means of pest control when pests are found.
- Minor Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
Nearby
BiteKarma scores around TTP Bakery, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.