Darbar India Grill & Bar
1221 Lake St W #105, Minneapolis, MN 55408
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 6 of 6 graded inspections since 2024.
- Last inspected Jan 12, 2026: passed with no violations.
- Keeps coming up: Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less, cited 4 times, plus 7 other repeat issues.
- #50 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 10 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Jan 12
Follow-Up Inspection
No violations
- 2025
- Passed Dec 29
Follow-Up Inspection
6 violations, 3 critical
- Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Minor Use effective cooling methods to cool TCS foods.
- Minor Protect food from cross-contamination by using packages or covered containers.
- 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.
- Passed Dec 15
Routine Inspection
9 violations, 4 critical
- Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
- Critical Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Critical Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Critical Separate raw animal foods from ready-to-eat foods.
- Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- 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 Use effective cooling methods to cool TCS foods.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
- 2024
- Passed Dec 25
Follow-Up Inspection
1 violation
- Minor Keep the physical facilities in good repair.
Nearby
BiteKarma scores around Darbar India Grill & Bar, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.