ONE TWO THREE SUSHI
80 8TH ST S #228, Minneapolis, MN
Last inspected Feb 25, 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 ONE TWO THREE SUSHI, spanning February 2023 to February 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 6 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
Feb 25, 2026
✓6 violations
- When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Store clothing and other personal items in lockers or other suitable places.
- Keep the physical facilities in good repair.
- 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.
Feb 4, 2025
✕3 violations
- The business license must be posted where it can be easily seen.
- When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- Keep a log to record employee illness symptoms. Have it available upon request.
Jan 31, 2024
✕5 violations
- Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Discontinue using sponges in contact with cleaned and sanitized or in-use food-contact surfaces.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- 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.)
Feb 2, 2023
✕4 violations
- Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
- Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
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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.