Minneapolis
BiteKarma BiteKarma

Crave Cafe & Deli

2100 Summer St Ne, Minneapolis, MN 55413

Passed re-check · Apr 30, 2026 Directions
79
Fair BiteKarma score 79 out of 100
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 Apr 30, 2026: passed with 1 violation.
  • Keeps coming up: Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily, cited 3 times, plus 4 other repeat issues.
  • 2 critical violations in the last two years.

Inspection history 4 visits

  1. 2026
  2. Passed Apr 30

    Follow-Up Inspection

    1 violation
    • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
  3. Passed Mar 27

    Routine Inspection

    9 violations, 1 critical
    • Critical Separate raw animal foods from ready-to-eat foods.
    • Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
    • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
    • Minor Use effective cooling methods to cool TCS foods.
    • Minor Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
    • 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 While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
    • Minor Food packages must be in good condition. Packages must protect food from contamination and adulteration.
    • Minor Have a test kit for the type of sanitizer used.
  4. 2025
  5. Passed Mar 20

    Routine Inspection

    6 violations, 1 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.)
    • Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
    • 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 Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
    • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
    • 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.
  6. 2024
  7. Passed Apr 5

    Routine Inspection

    4 violations
    • Minor Equipment food-contact surfaces and utensils must be clean.
    • 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 Use effective cooling methods to cool TCS foods.
    • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.