Qurnxley Restaurant
200 Lake St W #162, Minneapolis, MN 55408
Passed re-check · Jul 29, 2026 Directions
59
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 10 of 10 graded inspections since 2025.
- Last inspected Jul 29, 2026: passed with 1 violation.
- Keeps coming up: Sanitize food contact surfaces before using and after cleaning., cited 9 times, plus 12 other repeat issues.
- #73 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 22 critical violations in the last two years.
Inspection history 10 visits
- 2026
- Passed Jul 29
Follow-Up Inspection
1 violation
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Passed Jul 22
Follow-Up Inspection
9 violations, 3 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Food workers must wash their hands before starting food preparation tasks.
- Critical Sanitize food contact surfaces before using and after cleaning.
- 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 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
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Have a test kit for the type of sanitizer used.
- Minor The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Passed May 29
Follow-Up Inspection
6 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Sanitize food contact surfaces before using and after cleaning.
- 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 Have a test kit for the type of sanitizer used.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Passed May 15
Follow-Up Inspection
9 violations, 3 critical
- Critical Sanitize food contact surfaces before using and after cleaning.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 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 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 All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Have a test kit for the type of sanitizer used.
- Minor The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.
Nearby
BiteKarma scores around Qurnxley Restaurant, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.