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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 4 of 4 graded inspections since 2024.
- Last inspected Oct 22, 2025: passed with 7 violations. That was over a year ago, so things may have changed.
- Keeps coming up: Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location., cited 3 times, plus 12 other repeat issues.
- #42 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 2 critical violations in the last two years.
Inspection history 4 visits
- 2025
- Passed Oct 22
Follow-Up Inspection
7 violations
- Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
- Minor Label all containers of food and food ingredients with their common name.
- Minor Use approved trapping devices or other means of pest control when pests are found.
- Passed Aug 7
Routine Inspection
19 violations, 2 critical
- 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
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 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 Equipment food-contact surfaces and utensils must be clean.
- Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Minor Use approved trapping devices or other means of pest control when pests are found.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Keep the plumbing system in good repair.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 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 Clean non-food contact surfaces of equipment. Keep them clean.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
- Minor Label all containers of food and food ingredients with their common name.
- Minor Have hand soap at all handwashing sinks.
- Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- 2024
- Passed Sep 25
Follow-Up Inspection
3 violations
- Minor Keep the plumbing system in good repair.
- Minor Have hand soap at all handwashing sinks.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Passed Mar 28
Routine Inspection
13 violations, 1 critical
- Critical Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.
- Minor Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- 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 Equipment food-contact surfaces and utensils must be clean.
- Minor Use approved trapping devices or other means of pest control when pests are found.
- Minor Have hand soap at all handwashing sinks.
- Minor Have a covered trash can in toilet rooms.
Nearby
BiteKarma scores around Union Rooftop, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.