Restaurant · Minneapolis, MN

Kung Fu Tea

Name: Kung Fu Tea
Address: 507 14th Ave Se, Minneapolis, MN

507 14th Ave Se

Last inspected Jul 17, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

4 inspections

Routine

Jul 17, 2026

Complete

Official score: 94 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

The 3-compartment sink not provided for washing, rinsing and sanitizing procedures of food contact surfaces. Only 2-compartment sink and a hand sink found in the section of this business. Per PIC they are currently sharing the 3-part sink in the back kitchen with JJ's Poke as they are located inside the JJ's Poke food service facility as a temporary solution. Note: Provide a 3-compartment sink with integrally attached drainboards at each end for proper washing, rinsing and sanitizing procedures of food contact surfaces. Submission of plan for plan review approval is required for any remodeling construction that need plumbing connection permit.

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 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

Employee's illness logs not provided onsite. Note: Record employees' illness and maintain the log onsite. Note: For details and use please see the template 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 4626.0285BCleaning 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 table between use. Note: Store all wet wiping cloths in the chemical sanitizer solution bucket 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

Official record from Minneapolis Health Department, Jul 17, 2026 · Original Source

Follow-Up

Aug 1, 2025

Complete

Official score: 98 · Understand this area’s scale

1 recorded violation

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

The facility still using the temporarily set up 3-compartment sink by using 2-compartment sink and prep sink for utensils washing at the time of re-inspection. Per PIC the 3-part sink has been order and they are working on it to fix the problem. Note: Provide a 3-compartment sink with integrally attached drainboards at each end for proper washing, rinsing and sanitizing procedures of food contact surfaces. Submission of plan for plan review approval is required for any remodeling construction that need plumbing connection permit.

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

Official record from Minneapolis Health Department, Aug 1, 2025 · Original Source

Routine

Jul 18, 2025

Complete

Official score: 86 · Understand this area’s scale

5 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

One wet wiping cloth found held on the prep table between use. Note: Always store all wet wiping cloths in sanitizer solution 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 4626.0680AWater, plumbing, and sewage

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

The facility found using 2-compartment sink for utensils washing at the time of this inspection. Per owner, they lost access to the 3-part sink and mechanical dishwasher located in the back Le pot's kitchen. Note: Provide a 3-compartment sink with integrally attached drainboards at each end for proper washing, rinsing and sanitizing procedures of food contact surfaces. Submission of plan for plan review approval is required for any remodeling construction that need plumbing connection permit.

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 4626.0900Cleaning and sanitizing

Official wording

Sanitize food contact surfaces before using and after cleaning.

Inspector’s notes

Observed employee washing and rinsing food contact surfaces such as cooking pans, shake cups, spoons, blenders in the 2-compartment sink then set for drying without proper sanitization procedure. Note: Since the facility has no 3-compartment sink set up at this time, they advised to use single service items (if possible). As a temporary solution, the PIC also advised to temporarily use the prep sink that is currently being used for draining the bubble after cooking as sanitizing compartment and sanitize all food contact surfaces before use until 3 compartment sink is provided. Note: The sink needs to be cleaned and sanitized before and after each 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

criticalCode MN Rule 4626.0395A1Food temperature

Official wording

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.)

Inspector’s notes

Observed tapioca bubble at 120 F sitting atop of the coffee machine. Note: PIC stated that is usually kept hot and discarded after two hours. Note: Keep all hot TCS foods at minimum 135 F. Note: PIC preferred & discarded it voluntarily. Option of using TPHC was also discussed & TPHC method sheet will be sent with the report for use (if chosen)

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 4626.0395A2Food temperature

Official wording

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

Inspector’s notes

Whole milk found cold held above the prep table sitting at ambient temperature. Note: Per PIC, it was mistakenly left out after using it. Note: PIC relocated into the prep unit for rapid chilling.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Jul 18, 2025 · Original Source

Routine

Jul 22, 2024

Complete

Official score: 92 · Understand this area’s scale

5 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 held on the prep tables between use. Note: Always store all wet wiping cloths in sanitizer 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

criticalCode MN Rule 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

No employee's illness log maintained onsite. Note: See the template 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

majorCode MN Rule 4626.0705AFood temperature

Official wording

Have a food thermometer easily available to measure the internal temperature of foods.

Inspector’s notes

No food thermometer provided on site. Note: Provide and use stem thermometer to monitor internal temperatures of TCS foods.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0710BFood temperature

Official wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s notes

A device or T-sticks still not provided to accurately measure the Rack surface or utensils temperature in high temp mechanical dishwasher. Note: Provide and use it as required.

In plain English

More about food kept at an unsafe temperature

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

Non-compliant #6 to go product (plastic cups) found in use in the facility. Note: Replace them with the approved ones. Note: For more details, please see the Green-To-Go flyer handed out.