Campus Club of the Univ of MN
300 Washington Ave Se, Minneapolis, MN 55455
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 3 of 3 graded inspections since 2024.
- Last inspected Jul 8, 2026: passed with 1 violation.
- Keeps coming up: Keep a log to record employee illness symptoms. Have it available upon request., cited 2 times, plus 1 other repeat issue.
- 2 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Jul 8
Routine Inspection
1 violation
- Minor The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
- 2025
- Passed Jul 10
Routine Inspection
2 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.
- 2024
- Passed Jul 12
Routine Inspection
6 violations, 3 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Nearby
BiteKarma scores around Campus Club of the Univ of MN, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.