FOODA
800 NICOLLET MALL #280, Minneapolis, MN
Last inspected May 12, 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 2 inspections on record for FOODA, spanning April 2026 to May 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
May 12, 2026
✕3 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
- Keep the physical facilities in good repair.
Apr 29, 2026
✕10 violations
- Post the license so it is conspicuous to consumers.
- 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.
- Have hand soap at all handwashing sinks.
- 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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
- Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- Keep the physical facilities in good repair.
- Remove all items unnecessary to the operation of the business from the premises.
- 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.)
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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.