Savoure Vietnamese Eatery
601 Marquette Ave #214, Minneapolis, MN 55402
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 Feb 27, 2026: passed with 4 violations, 2 critical.
- Keeps coming up: 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.), cited 3 times, plus 6 other repeat issues.
- 6 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Feb 27
Follow-Up Inspection
4 violations, 2 critical
- 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 Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Post the Certified Food Protection Manager certificate.
- Passed Feb 2
Routine Inspection
8 violations, 2 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- 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.)
- Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
- Minor Label all containers of food and food ingredients with their common name.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Post the Certified Food Protection Manager certificate.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- 2025
- Passed Jan 29
Routine Inspection
3 violations, 2 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- 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.)
- Minor When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- 2024
- Passed May 21
Follow-Up Inspection
3 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Protect food from cross-contamination by using packages or covered containers.
Nearby
BiteKarma scores around Savoure Vietnamese Eatery, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.