CAPITAL GRILLE
801 HENNEPIN AVE, Minneapolis, MN
Last inspected Aug 19, 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 5 inspections on record for CAPITAL GRILLE, spanning July 2023 to August 2026 — every one straight from Minneapolis Health Department.
It has held passed across its last two inspections.
The most recent inspection noted 2 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
Aug 19, 2026
✓2 violations
- Have enough handwashing sinks for convenient use by employees.
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Aug 14, 2025
✓2 violations
- Have enough handwashing sinks for convenient use by employees.
- Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Aug 14, 2024
✕3 violations
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Have enough handwashing sinks for convenient use by employees.
- Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.
Aug 4, 2023
–Jul 26, 2023
✕7 violations
- Clean non-food contact surfaces of equipment. Keep them clean.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
- Equipment food-contact surfaces and utensils must be clean.
- Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
- Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
- Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
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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.