67
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 2026.
- Last inspected Jul 1, 2026: passed with 6 violations.
- Keeps coming up: Keep the physical facilities in good repair., cited 2 times, plus 5 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 2 visits
- 2026
- Passed Jul 1
Follow-Up Inspection
6 violations
- Minor Keep the physical facilities in good repair.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Label all containers of food and food ingredients with their common name.
- Minor The business license must be posted where it can be easily seen.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 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.
- Passed May 13
Routine Inspection
9 violations, 3 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- 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 The business license must be posted where it can be easily seen.
- Minor Keep the physical facilities in good repair.
- Minor Label all containers of food and food ingredients with their common name.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Nearby
BiteKarma scores around Two For Tripping, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.