HENNEPIN COUNTY MEDICAL CENTER
701 PARK AVE, Minneapolis, MN
Last inspected Oct 9, 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 7 inspections on record for HENNEPIN COUNTY MEDICAL CENTER, spanning September 2023 to October 2026 — every one straight from Minneapolis Health Department.
It has held failed across its last two inspections.
The most recent inspection noted 8 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
Oct 9, 2026
✕8 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Keep the plumbing system in good repair.
- Keep all intake and exhaust air ducts and filters clean.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- 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.)
- Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
- Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Nov 17, 2025
✕3 violations
- Have hand soap at all handwashing sinks.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- The business must follow its approved HACCP plan which does not require a variance.
Oct 10, 2025
✕3 violations
- Have hand soap at all handwashing sinks.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- The business must follow its approved HACCP plan which does not require a variance.
Nov 7, 2024
✓2 violations
- Keep the physical facilities in good repair.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Oct 10, 2024
✕10 violations
- Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
- Keep all intake and exhaust air ducts and filters clean.
- Keep the physical facilities in good repair.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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.)
- Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Oct 20, 2023
✓1 violation
- Store clothing and other personal items in lockers or other suitable places.
Sep 28, 2023
✕6 violations
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Store clothing and other personal items in lockers or other suitable places.
- 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.)
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
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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.