NAVIYA'S THAI BRASSERIE
2812 43RD ST W, Minneapolis, MN
Last inspected Jun 11, 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 4 inspections on record for NAVIYA'S THAI BRASSERIE, spanning June 2023 to June 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
Jun 11, 2026
✓2 violations
- Equipment food-contact surfaces and utensils must be clean.
- Keep all intake and exhaust air ducts and filters clean.
Jun 13, 2025
✕3 violations
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Keep a log to record employee illness symptoms. Have it available upon request.
- Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Jun 13, 2024
✓2 violations
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Have a test kit for the type of sanitizer used.
Jun 15, 2023
✓5 violations
- 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.
- Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
- Have hand soap at all handwashing sinks.
- Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
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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.