BULL'S HORN
4563 34TH AVE S, Minneapolis, MN
Last inspected Sep 10, 2026
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
Passed. Met health requirements at the latest inspection. Some health departments report pass/fail instead of letter grades.
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 4 inspections on record for BULL'S HORN, spanning September 2023 to September 2026 — every one straight from Minneapolis Health Department.
It has held passed across its last two inspections.
The most recent inspection noted 6 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
Sep 10, 2026
✓6 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.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Have a garbage can at handwashing sinks where paper towels are used.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Use effective cooling methods to cool TCS foods.
Aug 28, 2025
✓9 violations
- Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
- 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.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Clearly label working containers of toxic chemicals with the common chemical name.
- Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
- 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.
- Equipment food-contact surfaces and utensils must be clean.
- Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Aug 30, 2024
✕3 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
- A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
Sep 1, 2023
✓4 violations
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Have a test kit for the type of sanitizer used.
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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.