BRIM *ABF 07-AUG-2026- BLFOOD LICENSE LIC433605 ADDING CATERING TO LICENSE.
2919 KNOX AVE S, Minneapolis, MN
Last inspected Mar 13, 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 6 inspections on record for BRIM *ABF 07-AUG-2026- BLFOOD LICENSE LIC433605 ADDING CATERING TO LICENSE., spanning April 2023 to March 2026 — every one straight from Minneapolis Health Department.
It has held failed across its last two inspections.
The most recent inspection noted 1 violation, 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 13, 2026
✕1 violation
- Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Feb 27, 2026
✕4 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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.
- Use effective cooling methods to cool TCS foods.
- Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Mar 28, 2025
✕5 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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.
- Have a test kit for the type of sanitizer used.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Apr 11, 2024
✕2 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Mar 28, 2024
✕9 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Have hand soap at all handwashing sinks.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 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
- Keep a log to record employee illness symptoms. Have it available upon request.
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Apr 7, 2023
✓1 violation
- Post the Certified Food Protection Manager certificate.
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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.