GOOD DEAL ORIENTAL FOODS
1800 LOWRY AVE N, Minneapolis, MN
Last inspected Jun 12, 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.
Order for delivery
The record, in plain English
CleanPlate holds 6 inspections on record for GOOD DEAL ORIENTAL FOODS, spanning October 2023 to June 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 2 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
Jun 12, 2026
✓2 violations
- Keep the physical facilities in good repair.
- Equipment food-contact surfaces and utensils must be clean.
Jun 2, 2026
✕7 violations
- Keep the physical facilities in good repair.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Clearly label working containers of toxic chemicals with the common chemical name.
- Food packages must be in good condition. Packages must protect food from contamination and adulteration.
- Equipment food-contact surfaces and utensils must be clean.
- Use approved trapping devices or other means of pest control when pests are found.
May 27, 2025
✓7 violations
- Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.
- Keep the physical facilities in good repair.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Have a test kit for the type of sanitizer used.
- Protect unpackaged food from environmental sources of contamination during preparation.
- Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
- Discontinue the use of a food preparation sink for anything other than food preparation.
Nov 1, 2024
✕5 violations
- Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.
- Keep the physical facilities in good repair.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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
Nov 6, 2023
✕6 violations
- Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.
- Keep the physical facilities in good repair.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Keep a log to record employee illness symptoms. Have it available upon request.
Oct 27, 2023
✕8 violations
- Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.
- Keep the physical facilities in good repair.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
- Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
- Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Keep a log to record employee illness symptoms. Have it available upon request.
More in Minneapolis
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.