BEST OF BEST QUALITY KOREAN FRIED CHICKEN

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Sep 29, 2026

   ✕
   11 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Separate raw animal foods from ready-to-eat foods.
   • 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Sanitize food contact surfaces before using and after cleaning.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.
   • 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
   • Keep all intake and exhaust air ducts and filters clean.

2. Nov 11, 2025

   ✕
   6 violations

   • Equipment food-contact surfaces and utensils must be clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Separate raw animal foods from ready-to-eat foods.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.

3. Oct 29, 2025

   ✕
   17 violations

   • Store clothing and other personal items in lockers or other suitable places.
   • Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Use effective cooling methods to cool TCS foods.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Have a test kit for the type of sanitizer used.
   • 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.
   • 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
   • Equipment food-contact surfaces and utensils must be clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Separate raw animal foods from ready-to-eat foods.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

4. Feb 1, 2023

   ✕
   3 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.