DOKKEN SUPERETTE
2809 42ND ST E, Minneapolis, MN
Last inspected May 7, 2025
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 2 inspections on record for DOKKEN SUPERETTE, spanning May 2023 to May 2025 — 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
May 7, 2025
✓6 violations
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 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.
- Remove all items unnecessary to the operation of the business from the premises.
May 8, 2023
✓7 violations
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Clean non-food contact surfaces of equipment. Keep them clean.
- Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
- Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
- Have a food thermometer easily available to measure the internal temperature of foods.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- The business license must be posted where it can be easily seen.
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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.