NORTHEAST COLLEGE
300 INDUSTRIAL BLVD, Minneapolis, MN
Last inspected May 5, 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 10 inspections on record for NORTHEAST COLLEGE, spanning May 2023 to May 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
May 5, 2026
✓2 violations
- Have a test kit for the type of sanitizer used.
- Thoroughly wash all raw fruits and vegetables before, cutting, combining with other ingredients, cooking, serving, or offering for human consumption in ready-to-eat form. They must be washed in potable water or by using approved chemicals specified in part 4626.1625.
Nov 7, 2025
✕1 violation
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
May 12, 2025
✓2 violations
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Nov 22, 2024
✓2 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 an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Oct 23, 2024
✕5 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.)
- Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 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 an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
May 8, 2024
✕1 violation
- Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Apr 22, 2024
✕8 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.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 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.
- Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
- Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
- Keep the plumbing system in good repair.
- The business license must be posted where it can be easily seen.
Nov 17, 2023
✓2 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 test kit for the type of sanitizer used.
Oct 24, 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.
- Have a test kit for the type of sanitizer used.
- Keep a log to record employee illness symptoms. Have it available upon request.
- Thoroughly wash all raw fruits and vegetables before, cutting, combining with other ingredients, cooking, serving, or offering for human consumption in ready-to-eat form. They must be washed in potable water or by using approved chemicals specified in part 4626.1625.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
May 2, 2023
✓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.
- Have a test kit for the type of sanitizer used.
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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.