ANIMALES BARBEQUE CO
241 FREMONT AVE N, Minneapolis, MN
Last inspected May 29, 2026
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
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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 3 inspections on record for ANIMALES BARBEQUE CO, spanning February 2026 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 29, 2026
–Feb 26, 2026
✓2 violations
- A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
- The business needs to submit a request for a variance and maintain the approved variance.
Feb 12, 2026
✕15 violations
- Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- Equipment food-contact surfaces and utensils must be clean.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Clearly label working containers of toxic chemicals with the common chemical name.
- Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
- Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
- Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Post the Certified Food Protection Manager certificate.
- Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- Clean non-food contact surfaces of equipment. Keep them clean.
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
- The business needs to submit a request for a variance and maintain the approved variance.
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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.