KARTA THAI 5 INC
1025 CURRIE AVE W #K01, Minneapolis, MN
Last inspected Oct 8, 2026
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
Passed. Met health requirements at the latest inspection. Some health departments report pass/fail instead of letter grades.
This inspection record doesn’t carry an official letter grade — some health departments never issue one, and others (like NYC) post it after a grace period — so CleanPlate derived the status from the reported violation data. If the department posts an official grade, it replaces this automatically.
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The record, in plain English
CleanPlate holds 5 inspections on record for KARTA THAI 5 INC, spanning October 2023 to October 2026 — every one straight from Minneapolis Health Department.
It has held passed across its last two inspections.
The most recent inspection noted 3 violations, none of them critical.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
Oct 8, 2026
✓3 violations
- 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.
- Have hand soap at all handwashing sinks.
- Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Oct 14, 2025
✓5 violations
- The business license must be posted where it can be easily seen.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Protect food from cross-contamination by using packages or covered containers.
- 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.
- 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.
Nov 5, 2024
–Oct 21, 2024
✕6 violations
- 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
- Use effective cooling methods to cool TCS foods.
- Clearly label working containers of toxic chemicals with the common chemical name.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Separate raw animal foods from ready-to-eat foods.
Oct 12, 2023
✕4 violations
- Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
- 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.
- 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
- Use effective cooling methods to cool TCS foods.
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Source: Minneapolis Health Department (minneapolismn.gov). Data shown unmodified from the official government record. CleanPlate is an independent service, not affiliated with any government agency. See something wrong? Report a data issue.