60
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 5 of 5 graded inspections since 2024.
- Last inspected Oct 7, 2026: passed with 11 violations, 2 critical.
- Keeps coming up: Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.), cited 2 times, plus 15 other repeat issues.
- #76 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 4 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Oct 7
Routine Inspection
11 violations, 2 critical
- Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Have hand soap at all handwashing sinks.
- Minor Keep non-food contact equipment surfaces clean.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- 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 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 Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- Minor Keep the physical facilities in good repair.
- 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.
- 2025
- Passed Nov 6
Follow-Up Inspection
5 violations
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Keep the physical facilities 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 Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- Passed Sep 26
Routine Inspection
11 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.
- Minor Have enough handwashing sinks for convenient use by employees.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Store clothing and other personal items in lockers or other suitable places.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- Minor Keep the physical facilities in good repair.
- Minor Protect food from miscellaneous sources of contamination.
- 2024
- Passed Oct 24
Follow-Up Inspection
11 violations, 1 critical
- Critical Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Protect food from miscellaneous sources of contamination.
- Minor Store clothing and other personal items in lockers or other suitable places.
- Minor Label all containers of food and food ingredients with their common name.
- Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Minor Keep the plumbing system in good repair.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Have enough handwashing sinks for convenient use by employees.
Nearby
BiteKarma scores around West Bank Restaurant & Grill, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.