BLUE DOOR U
1514 COMO AVE SE, Minneapolis, MN
Last inspected Mar 25, 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 BLUE DOOR U, spanning April 2023 to March 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 10 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
Mar 25, 2026
✕10 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.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Have a test kit for the type of sanitizer used.
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Have a covered trash can in toilet rooms.
- Store clothing and other personal items in lockers or other suitable places.
- For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- Store all food: • In a clean, dry location • At least 6 inches above the floor
- Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Clean non-food contact surfaces of equipment. Keep them clean.
Apr 3, 2025
✓8 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.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Have a test kit for the type of sanitizer used.
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Have a covered trash can in toilet rooms.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
- Store clothing and other personal items in lockers or other suitable places.
Apr 16, 2024
✓8 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.
- The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
- Have a test kit for the type of sanitizer used.
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Have a covered trash can in toilet rooms.
Apr 21, 2023
✓4 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.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Clean non-food contact surfaces of equipment. Keep them clean.
More in Minneapolis
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.