Minneapolis
BiteKarma BiteKarma

Lumber Exchange Event Center

10 5th St S #300, Minneapolis, MN 55401

Passed · Sep 10, 2026 Directions
73
Fair BiteKarma score 73 out of 100
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 3 of 3 graded inspections since 2024.
  • Last inspected Sep 10, 2026: passed with 9 violations, 1 critical.
  • Keeps coming up: Separate raw animal foods from ready-to-eat foods., cited 2 times, plus 3 other repeat issues.
  • 2 critical violations in the last two years.

Inspection history 3 visits

  1. 2026
  2. Passed Sep 10

    Routine Inspection

    9 violations, 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.
    • Minor Remove refuse, recyclables, and returnable at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
    • Minor Keep the plumbing system in good repair.
    • 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 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 Clean non-food contact surfaces of equipment. Keep them clean.
    • Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
    • Minor Label all containers of food and food ingredients with their common 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
  3. 2025
  4. Passed Mar 13

    Follow-Up Inspection

    2 violations, 1 critical
    • Critical Separate raw animal foods from ready-to-eat foods.
    • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
  5. 2024
  6. Passed Oct 17

    Routine Inspection

    12 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 Separate raw animal foods from ready-to-eat foods.
    • Minor Clean non-food contact surfaces of equipment. Keep them clean.
    • 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 Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
    • Minor Protect food from cross-contamination by using packages or covered containers.
    • Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
    • Minor Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
    • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
    • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
    • Minor Equipment food-contact surfaces and utensils must be clean.
    • Minor Have hand soap at all handwashing sinks.