P. S. MEAT AND GAME
510 GROVELAND AVE, Minneapolis, MN
Last inspected Dec 30, 2025
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 P. S. MEAT AND GAME, spanning December 2023 to December 2025 — 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
Dec 30, 2025
✓2 violations
- Post the Certified Food Protection Manager certificate.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Dec 18, 2025
✕8 violations
- Post the Certified Food Protection Manager certificate.
- Have hand soap at all handwashing sinks.
- Keep a log to record employee illness symptoms. Have it available upon request.
- 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.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
- Protect unpackaged food from environmental sources of contamination during preparation.
Dec 6, 2024
✓5 violations
- Post the Certified Food Protection Manager certificate.
- Have hand soap at all handwashing sinks.
- 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
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Have a test kit for the type of sanitizer used.
Dec 15, 2023
✓1 violation
- Post the Certified Food Protection Manager certificate.
Dec 1, 2023
✕11 violations
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
- Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Discontinue using wood and wood wicker as a food contact surface.
- Keep the physical facilities in good repair.
- Have a covered trash can in toilet rooms.
- Post the Certified Food Protection Manager certificate.
- The business license must be posted where it can be easily seen.
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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.