411 NORTH LOOP LLC
411 WASHINGTON AVE N, Minneapolis, MN
Last inspected May 18, 2026
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
Not graded. The source hasn't reported a grade or result for the latest record. CleanPlate never invents one.
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 4 inspections on record for 411 NORTH LOOP LLC, spanning April 2025 to May 2026 — every one straight from Minneapolis Health Department.
No violations were recorded at the most recent inspection.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
May 18, 2026
–May 4, 2026
✕7 violations
- Clean non-food contact surfaces of equipment. Keep them clean.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
- Use effective cooling methods to cool TCS foods.
- 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
- Keep poisonous or toxic materials for retail sale away from food, equipment, utensils, linens, and single-service items.
Apr 28, 2025
–Apr 14, 2025
✕4 violations
- 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.
- Have a test kit for the type of sanitizer used.
- 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
- Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
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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.