AHLAN RESTAURANT
2401 FRANKLIN AVE E, Minneapolis, MN
Last inspected Jan 6, 2026
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 4 inspections on record for AHLAN RESTAURANT, spanning October 2023 to January 2026 — every one straight from Minneapolis Health Department.
Its standing slipped since the previous visit — from passed to failed. A follow-up inspection usually rechecks the issues found.
The most recent inspection noted 6 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
Jan 6, 2026
✕6 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.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Keep the physical facilities in good repair.
- Clean non-food contact surfaces of equipment. Keep them clean.
- Keep the plumbing system in good repair.
- Protect unpackaged food from environmental sources of contamination during preparation.
Dec 23, 2024
✓2 violations
- Keep non-food contact equipment surfaces clean.
- Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
Dec 9, 2024
✕5 violations
- Keep non-food contact equipment surfaces clean.
- 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 cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
- Separate raw animal foods from ready-to-eat foods.
Oct 18, 2023
✕5 violations
- Keep non-food contact equipment surfaces clean.
- 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 cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
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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.