JUN Szechuan Kitchen & Bar
730 Washington Ave N #140, Minneapolis, MN 55401
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 Mar 4, 2026: passed with 1 violation.
- Keeps coming up: Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls., cited 2 times, plus 1 other repeat issue.
- 3 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Mar 4
Follow-Up Inspection
1 violation
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- Passed Feb 18
Routine Inspection
7 violations, 3 critical
- Critical Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
- 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.)
- Critical Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.
- Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- 2025
- Passed Feb 5
Routine Inspection
4 violations
- Minor Provide an approved sanitizing solution for storage of the wet wiping cloths that is free of food debris and visible soil.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- 2024
- Passed Feb 12
Follow-Up Inspection
1 violation, 1 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.
Nearby
BiteKarma scores around JUN Szechuan Kitchen & Bar, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.