Chowgirls Killer Catering
336 Hoover St Ne, Minneapolis, MN 55413
Passed re-check · Dec 16, 2025 Directions
81
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 Dec 16, 2025: passed with 3 violations.
- Keeps coming up: For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher., cited 2 times, plus 3 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 4 visits
- 2025
- Passed Dec 16
Follow-Up Inspection
3 violations
- Minor Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
- Minor Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Passed Nov 19
Routine Inspection
8 violations
- Minor Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
- Minor Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
- Minor Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.
- Minor Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.
- 2024
- Passed Dec 6
Follow-Up Inspection
1 violation, 1 critical
- Critical For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- Passed Nov 1
Routine Inspection
6 violations, 2 critical
- Critical For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Food packages must be in good condition. Packages must protect food from contamination and adulteration.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
Nearby
BiteKarma scores around Chowgirls Killer Catering, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.