MILLENNIUM MINNEAPOLIS
1313 NICOLLET MALL, Minneapolis, MN
Last inspected Jul 20, 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 5 inspections on record for MILLENNIUM MINNEAPOLIS, spanning November 2023 to July 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 3 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
Jul 20, 2026
✓3 violations
- The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Have a covered trash can in toilet rooms.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Jul 7, 2026
✕11 violations
- The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Have a covered trash can in toilet rooms.
- 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.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- Clean non-food contact surfaces of equipment. Keep them clean.
- Keep the plumbing system in good repair.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Jun 12, 2025
✓6 violations
- The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- 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.
- 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
- The business license must be posted where it can be easily seen.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Jun 6, 2024
✓3 violations
- The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Keep clean utensils that are unwrapped in trays and holders with their handles up.
- Keep the physical facilities in good repair.
Nov 28, 2023
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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.