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Restaurant · Minneapolis, MN

Karta Thai 5 Inc

1025 Currie Ave W #K01

Last inspected Oct 14, 2025 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine

Oct 14, 2025

Complete

Official score: 100 · Understand this area’s scale

5 recorded violations

minorCode MCO 188.390Permits, training, and postings

Official wording

The business license must be posted where it can be easily seen.

Inspector’s notes

Observed the restaurant license to not be posted. Posted applicable license.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues
minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed the floor and base coving behind the fryers along the cook line to be dirty. Clean referenced areas and maintain in a clean condition.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode MN Rule 4626.0235A(4)Contamination

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Observed a clean bag of spinach to be nesting on top of uncovered cut peppers in the prep cooler. Discontinue storing items on top of uncovered food. Operator removed referenced product from cooler and stored in an approved area.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode MN Rule 4626.0955AContamination

Official wording

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.

Inspector’s notes

Observed an unprotected ice wand to be lying in direct contact with the shelving inside the upright reach in freezer. Store ice wand on a clean sheet tray or wrap with saran wrap. Operator removed ice wand from the freezer at time of inspection.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode MN Rule 4626.0495Cleaning and sanitizing

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

Observed the original white plastic film lining parts of a few of the stainless-steel coolers. Remove plastic wrap on equipment and maintain surfaces in in a smooth and easily cleanable condition.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Minneapolis Health Department, Oct 14, 2025 · Original Source

Routine

Oct 21, 2024

Complete

Official score: 86 · Understand this area’s scale

6 recorded violations

criticalCode MN Rule 4626.0385AFood temperature

Official wording

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

Inspector’s notes

OBSERVED CONTAINERS OF GREEN CURRY (48F) AND RICE (47F) IN THE WALK IN COOLER TO HAVE BEEN MADE THE EVENING PRIOR. AS THE PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED, OPERATOR DISCARDED THE REFERENCED PRODUCT. DISCUSSED VARIOUS COOLING METHODS AND TECHNIQUES TO HELP OPERATOR ACHIEVE PROPER COOLING TIMES AND PARAMETERS. COOLING LOGS SENT WITH INSPECTION REPORT.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
majorCode MN Rule 4626.0390AFood temperature

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

OBSERVED A DEEP COVERED CONTAINER OF GREEN CURRY (48F) AND RICE (47F) IN THE WALK IN COOLER TO HAVE BEEN MADE THE EVENING PRIOR. AS THE PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED, OPERATOR DISCARDED THE REFERENCED PRODUCTS. DISCUSSED VARIOUS COOLING METHODS AND TECHNIQUES TO HELP OPERATOR ACHIEVE PROPER COOLING TIMES AND PARAMETERS. COOLING LOGS SENT WITH INSPECTION REPORT.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
majorCode MN Rule 4626.1595Chemicals

Official wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s notes

OBSERVED DEGREASER AND CHLORINE SANITIZER SPRAY BOTTLES TO NOT BE LABELED. LABEL ALL SPRAY BOTTLES WITH THE COMMON NAME OF THE PRODUCTS WITHIN THE BOTTLES. OPERATOR LABELED THE SPRAY BOTTLES DURING THE INSPECTION.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely
minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

OBSERVED CERTAIN SECTIONS OF THE FLOOR AND BASECOVING THROUGHOUT THE KITCHEN IN NEED OF A GOOD CLEANING. CLEAN AND MAINTAIN IN CLEAN CONDITION.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
majorCode MN Rule 4626.0390BFood temperature

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

OBSERVED DEEP COVERED CONTAINERS OF GREEN CURRY (48F) AND RICE (47F) IN THE WALK IN COOLER TO HAVE BEEN MADE THE EVENING PRIOR. AS THE PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED, OPERATOR DISCARDED THE REFERENCED PRODUCTS. DISCUSSED VARIOUS COOLING METHODS AND TECHNIQUES TO HELP OPERATOR ACHIEVE PROPER COOLING TIMES AND PARAMETERS. COOLING LOGS SENT WITH INSPECTION REPORT.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
criticalCode MN Rule 4626.0235A(1)Contamination

Official wording

Separate raw animal foods from ready-to-eat foods.

Inspector’s notes

OBSERVED RAW PORK ABOVE VEGETABLES IN THE WALK IN COOLER. STORE RAW PORK BELOW THE VEGETABLES TO PREVENT ANY CROSS CONTAMINATION. OPERATOR RELOCATED THE RAW PORK TO THE BOTTOM SHELF.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from Minneapolis Health Department, Oct 21, 2024 · Original Source

Routine

Oct 12, 2023

Complete

Official score: 92 · Understand this area’s scale

4 recorded violations

majorCode MN Rule 4626.0390AFood temperature

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

OBSERVED A DEEP UNCOVERED CONTAINER OF GREEN CURRY SAUCE IN THE UPRIGHT TWO DOOR REACH IN COOLER TO HAVE BEEN MADE THE EVENING BEFORE. A TEMPERATURE WAS TAKEN AND PRODUCT WAS FOUND TO BE AT 56*F. PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED RESULTING IN PRODUCT BEING DISCARDED DURING THE INSPECTION. DISCUSSED VARIOUS COOLING METHODS TO HELP ACHIEVE PROPER COOLING TIMES AND PARAMETERS WITH OPERATOR. IN ADDITION, COOLING LOGS SENT OUT WITH INSPECTION REPORT.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
majorCode MN Rule 4626.0515Cleaning and sanitizing

Official wording

Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

Inspector’s notes

OBSERVED A BADLY CRACKED FOOD GRADE CONTAINER. OPERATOR DISCARDED REFERENCED CONTAINER DURING INSPECTION.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode MN Rule 4626.0935Cleaning and sanitizing

Official wording

Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

Inspector’s notes

OBSERVED PREVIOUSLY CLEANED HOTEL PANS FROM EVENING PRIOR TO BE STORED INVERTED WHILE WET NESTING. GOING FORWARD, AIR DRY ALL EQUIPMENT PRIOR TO STACKING IN AN INVERTED MANNER. OPERATOR REMOVED STACKED ITEMS TO AIR DRY PROPERLY.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
criticalCode MN Rule 4626.0385AFood temperature

Official wording

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

Inspector’s notes

OBSERVED A DEEP UNCOVERED CONTAINER OF GREEN CURRY SAUCE IN THE UPRIGHT TWO DOOR REACH IN COOLER TO HAVE BEEN MADE THE EVENING BEFORE. A TEMPERATURE WAS TAKEN AND PRODUCT WAS FOUND TO BE AT 56*F. PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED RESULTING IN PRODUCT BEING DISCARDED DURING THE INSPECTION. DISCUSSED VARIOUS COOLING METHODS TO HELP ACHIEVE PROPER COOLING TIMES AND PARAMETERS WITH OPERATOR. IN ADDITION, COOLING LOGS SENT OUT WITH INSPECTION REPORT.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Oct 12, 2023 · Original Source

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