D'Amico Catering at the Walker Art Center
1750 Hennepin Ave, Minneapolis, MN 55403
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 Jun 22, 2026: passed with 2 violations, 1 critical.
- Keeps coming up: All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications., cited 4 times.
- 1 critical violation in the last two years.
Inspection history 4 visits
- 2026
- Passed Jun 22
Routine Inspection
2 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 All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 2025
- Passed Jun 5
Routine Inspection
1 violation
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 2024
- Passed May 23
Routine Inspection
2 violations
- Minor Keep the plumbing system in good repair.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Passed Jan 23
Routine Inspection
8 violations, 1 critical
- 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 Have a covered trash can in toilet rooms.
- Minor Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
- Minor Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
- Minor Discontinue storage of single-service and single-use articles in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
- 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 All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Nearby
BiteKarma scores around D'Amico Catering at the Walker Art Center, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.