Kieran's Irish Pub First Avenue
600 Hennepin Ave, Minneapolis, MN 55403
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 4 of 4 graded inspections since 2024.
- Last inspected Apr 7, 2026: passed with 3 violations, 2 critical.
- Keeps coming up: For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher., cited 3 times, plus 4 other repeat issues.
- 7 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Apr 7
Follow-Up Inspection
3 violations, 2 critical
- Critical For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- 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.
- Minor When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- Passed Mar 19
Routine Inspection
7 violations, 3 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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 For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- 2025
- Passed Mar 21
Routine Inspection
3 violations, 2 critical
- Critical For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 2024
- Passed Feb 15
Routine Inspection
4 violations, 1 critical
- 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 Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Nearby
BiteKarma scores around Kieran's Irish Pub First Avenue, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.