CUB FOODS
5937 NICOLLET AVE, Minneapolis, MN
Last inspected Feb 27, 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 5 inspections on record for CUB FOODS, spanning March 2023 to February 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
Feb 27, 2026
–Jan 28, 2026
✕7 violations
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Clean non-food contact surfaces of equipment. Keep them clean.
- Equipment food-contact surfaces and utensils must be clean.
- Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
- 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.
Jan 27, 2025
✓1 violation
- Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
Apr 3, 2023
✓1 violation
- Keep the physical facilities in good repair.
Mar 20, 2023
✕6 violations
- Keep the physical facilities in good repair.
- Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
- Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
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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.