Pair of Dice Pizza
2715 West Broadway, Minneapolis, MN 55411
Passed re-check · Oct 9, 2026 Directions
64
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 2025.
- Last inspected Oct 9, 2026: passed with 7 violations.
- Keeps coming up: All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications., cited 3 times, plus 6 other repeat issues.
- #100 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 3 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Oct 9
Follow-Up Inspection
7 violations
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
- Minor The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
- Minor Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
- Minor In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
- Minor Keep the physical facilities in good repair.
- Passed Sep 25
Routine Inspection
12 violations, 3 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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 All food must be from approved sources.
- Minor Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
- Minor The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
- 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 Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
- Minor In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
- Minor Keep the physical facilities in good repair.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- 2025
- Passed Mar 21
Routine Inspection
8 violations
- Minor The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
- Minor Keep all outdoor trash, recycling, and organics containers closed.
- Minor Have hand soap at all handwashing sinks.
- Minor Keep the physical facilities in good repair.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Nearby
BiteKarma scores around Pair of Dice Pizza, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.