Wiilo Food Distributor
2910 Pillsbury Ave #228, Minneapolis, MN 55408
Passed re-check · Feb 13, 2026 Directions
52
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 Feb 13, 2026: passed with no violations.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 2 times, plus 7 other repeat issues.
- #34 in Minneapolis's Hall of Shame, among the lowest BiteKarma scores in the city.
- 6 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Feb 13
Follow-Up Inspection
No violations
- 2025
- Passed Dec 22
Routine Inspection
12 violations, 3 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.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Remove all items unnecessary to the operation of the business from the premises.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 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 All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Use effective cooling methods to cool TCS foods.
- 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 The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
- Passed Jan 8
Follow-Up Inspection
No violations
- 2024
- Passed Dec 2
Routine Inspection
12 violations, 3 critical
- Critical Sanitize food contact surfaces before using and after cleaning.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Remove all items unnecessary to the operation of the business from the premises.
- 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 Equipment food-contact surfaces and utensils must be clean.
- Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
- Minor Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Have a test kit for the type of sanitizer used.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Nearby
BiteKarma scores around Wiilo Food Distributor, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.