Ted Cook's 19th Hole BBQ
2814 38th St E, Minneapolis, MN 55406
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 4 of 4 graded inspections since 2024.
- Last inspected Sep 24, 2026: passed with 2 violations.
- 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 2 times, plus 5 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 4 visits
- 2026
- Passed Sep 24
Follow-Up Inspection
2 violations
- Minor Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
- Minor Keep the physical facilities in good repair.
- Passed Sep 9
Routine Inspection
11 violations, 1 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.)
- Minor Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Keep the physical facilities in good repair.
- 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 Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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 Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
- Minor Have a test kit for the type of sanitizer used.
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- 2025
- Passed Jul 29
Routine Inspection
4 violations
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Minor Keep the physical facilities in good repair.
- 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 all physical facilities (floors, walls, ceilings). Keep them clean.
- 2024
- Passed Jul 17
Routine Inspection
3 violations, 1 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.)
- Minor Keep the physical facilities in good repair.
- 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.
Nearby
BiteKarma scores around Ted Cook's 19th Hole BBQ, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.