CAPITOL CAFE
2417 FRANKLIN AVE E #101, Minneapolis, MN
Last inspected Oct 5, 2026
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
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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 CAPITOL CAFE, spanning August 2023 to October 2026 — every one straight from Minneapolis Health Department.
No violations were recorded at the most recent inspection.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
Oct 5, 2026
–Sep 19, 2025
✕1 violation
- Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Aug 29, 2024
✕5 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.
- Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
- Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
- Keep the plumbing system in good repair.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Aug 23, 2023
✕4 violations
- Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
- 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.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
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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.