NS OPCO LLC
625 MARQUETTE AVE, Minneapolis, MN
Last inspected Nov 17, 2025
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
Failed. Did not meet health requirements at the latest inspection. Many failures are fixed and re-inspected within days — check the inspection date.
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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This establishment failed its most recent health inspection. Review the record below before ordering.
The record, in plain English
CleanPlate holds 3 inspections on record for NS OPCO LLC, spanning November 2024 to November 2025 — every one straight from Minneapolis Health Department.
The most recent inspection noted 12 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
Nov 17, 2025
✕12 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.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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 a log to record employee illness symptoms. Have it available upon request.
- 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.
- Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
- Use the approved sanitizer according to the rule and the EPA approved manufacturer's label.
- Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
- Keep the plumbing system in good repair.
- Store all food: • In a clean, dry location • At least 6 inches above the floor
Dec 17, 2024
–Nov 12, 2024
✕9 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.
- Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
- 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.
- Keep clean utensils that are unwrapped in trays and holders with their handles up.
- Keep the plumbing system in good repair.
- Have a covered trash can in toilet rooms.
- Keep the physical facilities in good repair.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
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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.