Thai Cuisine Xpress
1517 Como Ave Se, Minneapolis, MN 55414
Passed re-check · Sep 18, 2026 Directions
65
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 6 of 6 graded inspections since 2024.
- Last inspected Sep 18, 2026: passed with 9 violations.
- Keeps coming up: Store raw eggs in refrigeration equipment at 45 degrees F (7 degrees C) or less., cited 2 times, plus 13 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Sep 18
Follow-Up Inspection
9 violations
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Keep non-food contact equipment surfaces clean.
- Minor The business license must be posted where it can be easily seen.
- Minor Have a test kit for the type of sanitizer used.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- 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 Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Passed Aug 21
Routine Inspection
14 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor The business license must be posted where it can be easily seen.
- 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 Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Use effective cooling methods to cool TCS foods.
- 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 Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Keep the physical facilities in good repair.
- Minor Keep the plumbing system in good repair.
- 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 in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Have a test kit for the type of sanitizer used.
- Minor Keep non-food contact equipment surfaces clean.
- 2025
- Passed Oct 1
Follow-Up Inspection
5 violations
- 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.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 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.
- Passed Aug 27
Routine Inspection
7 violations, 1 critical
- Critical Store raw eggs in refrigeration equipment at 45 degrees F (7 degrees C) or less.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Have a test kit for the type of sanitizer used.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 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.
Nearby
BiteKarma scores around Thai Cuisine Xpress, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.