MY BURGER
601 MARQUETTE AVE #206, Minneapolis, MN
Last inspected Oct 13, 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 MY BURGER, spanning October 2023 to October 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
Oct 13, 2026
✓3 violations
- Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Oct 15, 2025
✕2 violations
- 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.)
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Oct 17, 2024
✕6 violations
- Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.
- Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
- Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
- Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Nov 7, 2023
–Oct 17, 2023
✕7 violations
- Keep a log to record employee illness symptoms. Have it available upon request.
- 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.)
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Post the Certified Food Protection Manager certificate.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
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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.