73
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 Apr 13, 2026: passed with 6 violations, 1 critical.
- Keeps coming up: Keep a log to record employee illness symptoms. Have it available upon request., cited 2 times, plus 6 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Apr 13
Routine Inspection
6 violations, 1 critical
- Critical Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
- Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
- Minor Keep non-food contact equipment surfaces clean.
- Minor Remove all items unnecessary to the operation of the business from the premises.
- Minor Protect unpackaged food from environmental sources of contamination during preparation.
- Minor Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
- 2025
- Passed Apr 9
Routine Inspection
13 violations, 3 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
- Critical Sanitize food contact surfaces before using and after cleaning.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
- Minor Remove all items unnecessary to the operation of the business from the premises.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- 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 Keep the plumbing system in good repair.
- Minor Have a test kit for the type of sanitizer used.
- Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
- Minor Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.
- Passed Mar 23
Follow-Up Inspection
4 violations
- Minor Keep the plumbing system in good repair.
- Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
- Minor Remove all items unnecessary to the operation of the business from the premises.
- Minor Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
- 2024
- Passed Apr 9
Routine Inspection
5 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 Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
- Minor Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
Nearby
BiteKarma scores around Uptown Pizza, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.