Sidewalk Kitchen
817 Washington Ave Se, Minneapolis, MN 55414
Passed re-check · Sep 9, 2026 Directions
55
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 8 of 10 graded inspections since 2024.
- Last inspected Sep 9, 2026: passed with 3 violations.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 6 times, plus 21 other repeat issues.
- #46 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 18 critical violations in the last two years.
Inspection history 10 visits
- 2026
- Passed Sep 9
Follow-Up Inspection
3 violations
- Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review 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 Store all food: • In a clean, dry location • At least 6 inches above the floor
- Passed Aug 26
Routine Inspection
9 violations, 2 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Keep all intake and exhaust air ducts and filters clean.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Discontinue using wood and wood wicker as a food contact surface.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
- Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review 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
- 2025
- Passed Nov 13
Follow-Up Inspection
No violations
- Passed Oct 31
Follow-Up Inspection
12 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 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 Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- 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 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 Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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 Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor Store clothing and other personal items in lockers or other suitable places.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Nearby
BiteKarma scores around Sidewalk Kitchen, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.