EMPLOYEE DINING
245 HENNEPIN AVE, Minneapolis, MN
Last inspected Jul 14, 2026
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.
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This establishment failed its most recent health inspection. Review the record below before ordering.
The record, in plain English
CleanPlate holds 6 inspections on record for EMPLOYEE DINING, spanning April 2023 to July 2026 — every one straight from Minneapolis Health Department.
It has held failed across its last two inspections.
The most recent inspection noted 3 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
Jul 14, 2026
✕3 violations
- 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.)
- Post the Certified Food Protection Manager certificate.
- 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
Jun 12, 2025
✕4 violations
- 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.)
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Post the Certified Food Protection Manager certificate.
Jun 25, 2024
–May 29, 2024
✕7 violations
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
- Keep clean utensils that are unwrapped in trays and holders with their handles up.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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.)
May 9, 2023
✓1 violation
- Cut bulk milk dispensing tubes on the diagonal, leaving no more than one inch protruding from the chilled dispensing head.
Apr 26, 2023
✕7 violations
- 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.)
- Cut bulk milk dispensing tubes on the diagonal, leaving no more than one inch protruding from the chilled dispensing head.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
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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.