ASIAN MAX
120 6TH ST S #215, Minneapolis, MN
Last inspected Mar 27, 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 5 inspections on record for ASIAN MAX, spanning March 2023 to March 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
Mar 27, 2026
–Mar 25, 2025
✓2 violations
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Mar 14, 2024
✕3 violations
- Replace equipment or utensils that are not durable or do not retain their characteristic qualities under normal use conditions.
- Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
- Store all food: • In a clean, dry location • At least 6 inches above the floor
Mar 28, 2023
–Mar 14, 2023
✕14 violations
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
- Keep the plumbing system in good repair.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Protect food from cross-contamination by using packages or covered containers.
- Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
- Separate raw animal foods from ready-to-eat foods.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- 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.
- Use effective cooling methods to cool TCS foods.
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
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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.