Asiana Cuisine Enterprises
24 30th Ave Se, Minneapolis, MN 55414
Passed re-check · Jul 10, 2026 Directions
62
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 2025.
- Last inspected Jul 10, 2026: passed with 7 violations.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 3 times, plus 11 other repeat issues.
- #93 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 8 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Jul 10
Follow-Up Inspection
7 violations
- Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- 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 Remove all items unnecessary to the operation of the business from the premises.
- Minor Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Keep the plumbing system in good repair.
- Passed Jun 26
Routine Inspection
12 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical The business is not following their HACCP plan which includes a variance approval.
- Minor Have hand soap at all handwashing sinks.
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- 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 All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Remove dead or trapped birds, insects, rodents, and other pests.
- Minor Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
- Minor Remove all items unnecessary to the operation of the business from the premises.
- Minor Keep the plumbing system in good repair.
- 2025
- Passed Aug 8
Follow-Up Inspection
2 violations, 1 critical
- 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.
- Passed Jul 15
Follow-Up Inspection
6 violations, 2 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
- 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 Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
- Minor Use effective cooling methods to cool TCS foods.
Nearby
BiteKarma scores around Asiana Cuisine Enterprises, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.