MALIKC2 LLC
329 15TH ST W, Minneapolis, MN
Last inspected Nov 2, 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 6 inspections on record for MALIKC2 LLC, spanning October 2023 to November 2026 — 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
Nov 2, 2026
✓2 violations
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Oct 19, 2026
✕7 violations
- 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.
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Have a test kit for the type of sanitizer used.
- Keep a log to record employee illness symptoms. Have it available upon request.
- The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Apr 29, 2025
✓3 violations
- 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.
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Apr 15, 2025
✕7 violations
- 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.
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Keep a log to record employee illness symptoms. Have it available upon request.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Have a test kit for the type of sanitizer used.
Oct 18, 2023
✓5 violations
- 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.
- Clean non-food contact surfaces of equipment. Keep them clean.
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Oct 6, 2023
✕11 violations
- 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 a log to record employee illness symptoms. Have it available upon request.
- 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
- Clean non-food contact surfaces of equipment. Keep them clean.
- Have a test kit for the type of sanitizer used.
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
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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.