GOOD FOOD IS A RIGHT LLC
224 1ST ST N, Minneapolis, MN
Last inspected Jun 16, 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 5 inspections on record for GOOD FOOD IS A RIGHT LLC, spanning August 2023 to June 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
Jun 16, 2026
✕3 violations
- 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.
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Jun 2, 2026
✕8 violations
- Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
- 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.
- 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.
- For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
May 26, 2025
✕4 violations
- Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
- 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.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Aug 19, 2024
✕5 violations
- Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
- 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.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
Aug 9, 2023
✓1 violation
- Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
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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.