PARCELLE LLC
233 HENNEPIN AVE E, Minneapolis, MN
Last inspected Jun 18, 2026
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 4 inspections on record for PARCELLE LLC, spanning June 2024 to June 2026 — every one straight from Minneapolis Health Department.
It has held failed across its last two inspections.
The most recent inspection noted 4 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 18, 2026
✕4 violations
- GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
- Label all food packages as required by the law.
- Post the license so it is conspicuous to consumers.
- 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.)
Jun 12, 2025
✕5 violations
- GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Jun 26, 2024
✓5 violations
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Use effective cooling methods to cool TCS foods.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Jun 12, 2024
✕12 violations
- Separate raw animal foods from ready-to-eat foods.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Use effective cooling methods to cool TCS foods.
- Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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.
- 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.