AB MART LLC
6 5TH ST N, Minneapolis, MN
Last inspected Sep 9, 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 AB MART LLC, spanning August 2024 to September 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
Sep 9, 2025
✕5 violations
- 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.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
Aug 22, 2025
✕8 violations
- 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.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Have a test kit for the type of sanitizer used.
Aug 9, 2024
✓3 violations
- 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.
- 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.
- Properly cove and seal floor-wall junctures.
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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.