78
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 Jun 30, 2026: passed with 5 violations, 1 critical.
- Keeps coming up: Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions, cited 2 times, plus 4 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Jun 30
Routine Inspection
5 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Keep non-food contact equipment surfaces clean.
- Minor Have a test kit for the type of sanitizer used.
- 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.
- 2025
- Passed Jun 3
Routine Inspection
7 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 Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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 Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
- Minor Allow the regulatory authority access to the establishment for inspection and provide information and records as specified in rule.
- Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Minor Keep non-food contact equipment surfaces clean.
- 2024
- Passed Jun 13
Follow-Up Inspection
1 violation
- 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 30
Routine Inspection
11 violations, 2 critical
- Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
- Critical Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
- Minor Have a test kit for the type of sanitizer used.
- Minor Keep non-food contact equipment surfaces clean.
- Minor Keep all intake and exhaust air ducts and filters clean.
- Minor Label all containers of food and food ingredients with their common name.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- 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 Equipment food-contact surfaces and utensils must be clean.
Nearby
BiteKarma scores around Wendy'S House Of Soul, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.