MRS.DESSERT & KUMPIR
339 22ND AVE NE, Minneapolis, MN
Last inspected Mar 17, 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 MRS.DESSERT & KUMPIR, spanning December 2023 to March 2026 — every one straight from Minneapolis Health Department.
It has held passed across its last two inspections.
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
Mar 17, 2026
✓3 violations
- Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
- 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.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Jan 6, 2025
✓3 violations
- Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
- Keep clean utensils that are unwrapped in trays and holders with their handles up.
- Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Dec 28, 2023
✕5 violations
- Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
- Store all food: • In a clean, dry location • At least 6 inches above the floor
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Have a test kit for the type of sanitizer used.
- 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.