The Kitchen By Baked Brand
920 Lake St E #151, Minneapolis, MN 55407
Passed re-check · Nov 24, 2025 Directions
73
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 Nov 24, 2025: passed with 6 violations.
- Keeps coming up: 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, cited 2 times, plus 9 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 4 visits
- 2025
- Passed Nov 24
Follow-Up Inspection
6 violations
- Minor Keep the plumbing system in good repair.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Have a test kit for the type of sanitizer used.
- 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.
- Minor Label all food packages as required by the law.
- Passed Nov 10
Follow-Up Inspection
9 violations, 1 critical
- 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 Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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 Label all food packages as required by the law.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- 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 Keep the plumbing system in good repair.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Have a test kit for the type of sanitizer used.
- Passed Oct 28
Routine Inspection
13 violations, 1 critical
- 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 Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Store and transport soiled linens in a clean nonabsorbent receptacle or a clean launderable bag and in a manner that prevents contamination of food, clean equipment, clean utensils, clean linens and single-service and single-use articles.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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 non-food contact surfaces of equipment. 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 Have a test kit for the type of sanitizer used.
- Minor Keep the plumbing system in good repair.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- 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 Remove refuse, recyclables, and returnable at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
- 2024
- Passed Oct 29
Routine Inspection
8 violations
- 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 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 Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Have a test kit for the type of sanitizer used.
- 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 Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Nearby
BiteKarma scores around The Kitchen By Baked Brand, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.