AMAAL CAFE LLC
2833 13TH AVE S #135A, Minneapolis, MN
Last inspected Jul 20, 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 2 inspections on record for AMAAL CAFE LLC, spanning July 2026 to July 2026 — every one straight from Minneapolis Health Department.
The trend is positive: it improved from failed at the previous visit to passed now.
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
Jul 20, 2026
✓6 violations
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
- 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.
- 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
- 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.
- The business license must be posted where it can be easily seen.
Jul 6, 2026
✕13 violations
- The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
- 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.
- Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
- Sanitize food contact surfaces before using and after cleaning.
- Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 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.
- Have a garbage can at handwashing sinks where paper towels are 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
- 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.
- The business license must be posted where it can be easily seen.
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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.