Restaurant · Minneapolis, MN

Kbop Korean Bistro

Name: Kbop Korean Bistro
Address: 425 13th Ave Se, Minneapolis, MN

425 13th Ave Se

Last inspected Feb 12, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine

Feb 12, 2026

Complete

Official score: 98 · Understand this area’s scale

7 recorded violations

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Wet wiping cloths stored on the prep tables throughout between use. Note: Store all wet wiping cloths in chemical sanitizer solutions buckets between use at all times.

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 4626.0495Cleaning 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 cloth towels being use under rice cooker and other food equipment in front of the cook line for stability on the cook line. Note: Remove them.

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 4626.0855Cleaning and sanitizing

Official wording

Keep non-food contact equipment surfaces clean.

Inspector’s notes

Grease and food residue build ups observed on the equipment on the cook line and 3-part sink areas. Note: Thorough cleaning is needed throughout.

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 4626.0840ACleaning and sanitizing

Official wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s notes

Food residue and grease build up observed on the squeeze bottles and other food contact surfaces in the kitchen. Stained cutting board also found in use in front of the cook line. Note: Clean all thoroughly

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 MCO 204.30BOther

Official wording

GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)

Inspector’s notes

Unapproved black to go boxes observed in use in the facility. Note: Replace them with the products that comply with the City's ordinance such as reusable, recyclables or compostables. Note: For details, please see the Green-To-Go flyer sent with the report.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MN Rule 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Missing and damaged ceiling tiles seen in the dry storage room. Note: Repair/ replace

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode MCO 188.390Permits, training, and postings

Official wording

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

Inspector’s notes

Current food license not posted. Note: Post the current food license as required.

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

Official record from Minneapolis Health Department, Feb 12, 2026 · Original Source

Routine

Dec 17, 2024

Complete

Official score: 92 · Understand this area’s scale

8 recorded violations

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

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

Inspector’s notes

Observed debris build up on the ceiling in the kitchen. Grease & dirt builds-up also seen under the cook line areas. Cardboard also observed in use as floor lining under plastic mat in front of the cook line area. PIC stated that for the safety purpose. Note: Clean and remove the cardboard boxes

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 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed cold TCS foods cold held in the improperly working prep unit at front service line areas. See above for foods & temperatures. Note: Relocated for correction.

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 4626.0225AHandwashing

Official wording

Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Inspector’s notes

Observed bare hand contacts to ready to serve foods. Note: Discontinue these practices. All ready to eat foods need to be handled with gloves or other food utensils

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Observed wet wiping cloths stored on the prep tables throughout between use. Note: Store all wet wiping cloths in chemical sanitizer solutions buckets between use at all times.

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 4626.0735ABEquipment and utensils

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

2 doors prep unit at the front service line broken and not maintaining a temperature of 41 F or less. Note: Unit air temperature found at 56 F. Note: Repair. The lower shelf of the prep table next to 3 parts sink area was also rusted and no longer smooth and easily cleanable. Note: clean/ paint.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode MN Rule 4626.1570Pests

Official wording

Remove dead or trapped birds, insects, rodents, and other pests.

Inspector’s notes

Observed live and dead roaches on the stick boards under cook line and dry storage areas. Note: No contaminated food or food contact surfaces observed at this time. Note: Professionally eliminate the presence of pests from the facility.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

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 clean knives stored in cardboard wraps. Store all clean food contact surfaces such as knives in clean containers or place

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 cloth towels being use under cutting boards, rice cooker and other food utensils for stability on the cook line. Note: Remove them.

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, Dec 17, 2024 · Original Source

Follow-Up

Jan 17, 2024

Complete

Official score: 100 · Understand this area’s scale

2 recorded violations

minorCode MCO 204.30AOther

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

Styrofoam, #6 to go containers and black plastics still observed in use in the facility. Note: Replace them with packaging products that comply with City Ordinance such as reusable, recyclables or compostables. For details, please see the Green-To-Go flyer handed out during the previous inspection.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

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

Inspector’s notes

Food residues and debris build up still observed on the ceiling in the kitchen area. Note: Clean throughout.

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, Jan 17, 2024 · Original Source

Routine

Dec 20, 2023

Complete

Official score: 86 · Understand this area’s scale

8 recorded violations

minorCode MCO 204.30AOther

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

Styrofoam and #6 to go containers and black plastics observed in use in the facility. Note: Replace them with packaging products that comply with City Ordinance such as reusable, recyclables or compostables. For details, please see the Green-To-Go flyer handed out.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

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

Inspector’s notes

Observed debris build up on the ceiling in the kitchen. Cardboard also seen in use as floor lining in front of the 3-compartment sink. Note: Clean and remove the cardboard boxes

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 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed Noodle at 48 F cold held at ambient temperature on the cook line. Note: Relocated into prep unit for correction.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Wet wiping cloths observed stored on the prep tables and counters. Note: Store all wiping cloths in chemical sanitizer solutions bucket between use.

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 4626.1605Pests

Official wording

Remove from the premises all poisonous or toxic materials not required for the maintenance or operation of the establishment, the cleaning or sanitization of equipment or utensils, or the control of insects or rodents.

Inspector’s notes

Observed "Raid" household spray insecticide in the kitchen area. Note: PIC discarded it voluntarily. Discontinue using this household pesticides. All pesticide application must be done by licensed pest control professional services.

In plain English

More about signs of rodents or insects

criticalCode MN Rule 4626.0805C1Chemicals

Official wording

Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

Inspector’s notes

The chlorine sanitizer concentration in the mechanical dishwasher was zero PPM when tested. Note: Maintain the chlorine sanitizer concentration at minimum 50 PPM. Note: Use three-part sink until this problem fixed.

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 4626.1040BWater, plumbing, and sewage

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

Observed water leaking from the faucet of the 3-compartment sink. Note: Repair it.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

criticalCode MN Rule 4626.0287AEquipment and utensils

Official wording

Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

Inspector’s notes

Observed employee using the same single use glove for more than one tasks. Observed employee proceed to work with other ready to eat foods with the same glove that used to break raw egg for cooking. Note: Employee instructed to discard the glove used to handle raw food and wash hands before donning gloves between tasks.