Flamin Thai Northeast
16 University Ave Ne #D, Minneapolis, MN 55413
Passed · Feb 6, 2026 Directions
83
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 5 of 5 graded inspections since 2024.
- Last inspected Feb 6, 2026: passed with 4 violations.
- No critical violations in the last two years.
- Keeps coming up: Protect food from cross-contamination by using packages or covered containers., cited 4 times, plus 7 other repeat issues.
Inspection history 5 visits
- 2026
- Passed Feb 6
Routine Inspection
4 violations
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Keep the physical facilities in good repair.
- Minor Protect unpackaged food from environmental sources of contamination during preparation.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- 2025
- Passed Jan 7
Follow-Up Inspection
6 violations
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- 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 Keep the plumbing system in good repair.
- Minor Replace equipment or utensils that are not durable or do not retain their characteristic qualities under normal use conditions.
- Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- 2024
- Passed Nov 26
Routine Inspection
14 violations
- Minor Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Clearly label working containers of toxic chemicals with the common chemical name.
- Minor Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
- 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 Replace equipment or utensils that are not durable or do not retain their characteristic qualities under normal use conditions.
- Minor Keep the plumbing system in good repair.
- Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- 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
- Minor Have hand soap at all handwashing sinks.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Passed May 21
Follow-Up Inspection
4 violations
- Minor Protect food from cross-contamination by using packages or covered containers.
- 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 The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Nearby
BiteKarma scores around Flamin Thai Northeast, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.