2ND WEST BANK & DELI
3756 NICOLLET AVE, Minneapolis, MN
Last inspected Apr 21, 2025
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
Failed. Did not meet health requirements at the latest inspection. Many failures are fixed and re-inspected within days — check the inspection date.
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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This establishment failed its most recent health inspection. Review the record below before ordering.
The record, in plain English
CleanPlate holds 3 inspections on record for 2ND WEST BANK & DELI, spanning April 2024 to April 2025 — every one straight from Minneapolis Health Department.
It has held failed across its last two inspections.
The most recent inspection noted 5 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
Apr 21, 2025
✕5 violations
- Label all food packages as required by the law.
- Keep a log to record employee illness symptoms. Have it available upon request.
- Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.
- Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
- Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Apr 7, 2025
✕10 violations
- 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
- Have hand soap at all handwashing sinks.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Label all food packages as required by the law.
- Keep a log to record employee illness symptoms. Have it available upon request.
- Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.
- Equipment food-contact surfaces and utensils must be clean.
- Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
- 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.
- Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Apr 9, 2024
✓5 violations
- 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
- Have hand soap at all handwashing sinks.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Label all food packages as required by the law.
- Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
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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.