IRIE VYBZ jamaican restaurant
920 Lake St E #152, Minneapolis, MN 55407
Passed · Feb 9, 2026 Directions
75
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 9, 2026: passed with 5 violations.
- Keeps coming up: Keep a log to record employee illness symptoms. Have it available upon request., cited 2 times, plus 9 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Feb 9
Routine Inspection
5 violations
- Minor Have a food thermometer easily available to measure the internal temperature of foods.
- Minor Label all food packages as required by the law.
- Minor Keep all intake and exhaust air ducts and filters clean.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Protect food from cross-contamination by using packages or covered containers.
- 2025
- Passed Feb 20
Follow-Up Inspection
4 violations
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Keep all intake and exhaust air ducts and filters clean.
- Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- Passed Feb 7
Routine Inspection
13 violations, 2 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Use effective cooling methods to cool TCS foods.
- Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- Minor Protect unpackaged food from environmental sources of contamination during preparation.
- Minor Unpastuerized juices must be properly labeled with the following: "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems."
- Minor Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
- Minor Use approved trapping devices or other means of pest control when pests are found.
- Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Minor Keep all intake and exhaust air ducts and filters clean.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- 2024
- Passed Feb 23
Follow-Up Inspection
4 violations
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Clearly label working containers of toxic chemicals with the common chemical name.
- Minor Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Nearby
BiteKarma scores around IRIE VYBZ jamaican restaurant, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.