GOLDEN BITE LLC
2109 NICOLLET AVE #101, Minneapolis, MN
Last inspected Feb 27, 2026
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 GOLDEN BITE LLC, spanning February 2026 to February 2026 — every one straight from Minneapolis Health Department.
The trend is positive: it improved from failed at the previous visit to passed now.
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
Feb 27, 2026
✓3 violations
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Keep the physical facilities in good repair.
Feb 11, 2026
✕14 violations
- Have a test kit for the type of sanitizer used.
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 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
- Have hand soap at all handwashing sinks.
- Keep the plumbing system in good repair.
- Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Keep the physical facilities in good repair.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Keep a log to record employee illness symptoms. Have it available upon request.
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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.