ANCHOR FISH & CHIPS
302 13TH AVE NE, Minneapolis, MN
Last inspected Jun 5, 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 5 inspections on record for ANCHOR FISH & CHIPS, spanning June 2023 to June 2026 — every one straight from Minneapolis Health Department.
It has held failed across its last two inspections.
The most recent inspection noted 2 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
Jun 5, 2026
✕2 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Jun 14, 2025
✕2 violations
- Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Clean non-food contact surfaces of equipment. Keep them clean.
Jun 1, 2024
✕2 violations
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Jul 2, 2023
✕3 violations
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Keep a log to record employee illness symptoms. Have it available upon request.
- 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.
Jun 17, 2023
✕7 violations
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Keep a log to record employee illness symptoms. Have it available upon request.
- Have a test kit for the type of sanitizer used.
- 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.
- Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
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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.