KIM CHI TOFU PARTNERS INC
307 OAK ST SE, Minneapolis, MN
Last inspected Dec 4, 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 2 inspections on record for KIM CHI TOFU PARTNERS INC, spanning November 2025 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 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
Dec 4, 2025
✓2 violations
- Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Nov 21, 2025
✕10 violations
- Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
- Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Discontinue the use of a food preparation sink for anything other than food preparation.
- 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.)
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
- Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
- The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
- Keep a log to record employee illness symptoms. Have it available upon request.
- Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
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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.