LULU'S ETHIO VEGAN CUISINE
12 FRANKLIN AVE E, Minneapolis, MN
Last inspected Jan 28, 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.
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The record, in plain English
CleanPlate holds 3 inspections on record for LULU'S ETHIO VEGAN CUISINE, spanning January 2024 to January 2026 — every one straight from Minneapolis Health Department.
It has held passed across its last two inspections.
The most recent inspection noted 6 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
Jan 28, 2026
✓6 violations
- Discontinue using wood and wood wicker as a food contact surface.
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Post the Certified Food Protection Manager certificate.
- Have hand soap at all handwashing sinks.
- Clean non-food contact surfaces of equipment. Keep them clean.
- Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Jan 10, 2025
✓7 violations
- Discontinue using wood and wood wicker as a food contact surface.
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- 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
- Post the Certified Food Protection Manager certificate.
- Keep clean utensils that are unwrapped in trays and holders with their handles up.
- Label all food packages as required by the law.
- Clearly label working containers of toxic chemicals with the common chemical name.
Jan 8, 2024
✕9 violations
- Discontinue using wood and wood wicker as a food contact surface.
- Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- 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.
- Keep the plumbing system in good repair.
- Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
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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.