GREEN AND THE GRAIN
200 6TH ST S #296, Minneapolis, MN
Last inspected Dec 15, 2025
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 4 inspections on record for GREEN AND THE GRAIN, spanning January 2023 to December 2025 — 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 5 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
Dec 15, 2025
✓5 violations
- When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Clearly label working containers of toxic chemicals with the common chemical name.
- Label all containers of food and food ingredients with their common name.
- Clean non-food contact surfaces of equipment. Keep them clean.
Nov 22, 2024
✕4 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Dec 19, 2023
✕7 violations
- Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
- 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
- Protect food from cross-contamination by using packages or covered containers.
- When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- 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.
- Clearly label working containers of toxic chemicals with the common chemical name.
Jan 11, 2023
✓4 violations
- Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
- Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
- 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
- Use effective cooling methods to cool TCS foods.
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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.