BURGER KING
3200 WASHINGTON AVE N, Minneapolis, MN
Last inspected Nov 25, 2025
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.
Order for delivery
This establishment failed its most recent health inspection. Review the record below before ordering.
The record, in plain English
CleanPlate holds 2 inspections on record for BURGER KING, spanning April 2024 to November 2025 — every one straight from Minneapolis Health Department.
It has held failed across its last two inspections.
The most recent inspection noted 7 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
Nov 25, 2025
✕7 violations
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Keep the physical facilities in good repair.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
- 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
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Protect food from cross-contamination by using packages or covered containers.
Apr 29, 2024
✕6 violations
- Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Keep the physical facilities in good repair.
- Label all food packages as required by the law.
- Discontinue operating the ventilation system with the filters removed.
- 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.
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.