Great Dragon Restaurant
1916 Chicago Ave, Minneapolis, MN 55404
Passed re-check · Feb 3, 2026 Directions
69
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 Feb 3, 2026: passed with 5 violations, 1 critical.
- Keeps coming up: Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature., cited 4 times, plus 9 other repeat issues.
- 5 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Feb 3
Follow-Up Inspection
5 violations, 1 critical
- 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
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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
- Passed Jan 20
Routine Inspection
7 violations, 1 critical
- 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
- Minor Have hand soap at all handwashing sinks.
- Minor Have a test kit for the type of sanitizer used.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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 Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.
- 2025
- Passed Aug 26
Follow-Up Inspection
6 violations, 1 critical
- Critical Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
- Minor Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Passed Aug 12
Routine Inspection
11 violations, 2 critical
- 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 Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- 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 Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Label all containers of food and food ingredients with their common name.
- Minor Protect unpackaged food from environmental sources of contamination during preparation.
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Nearby
BiteKarma scores around Great Dragon Restaurant, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.