PHAB LLC
250 2ND AVE S #210, Minneapolis, MN
Last inspected Sep 23, 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 PHAB LLC, spanning September 2024 to September 2026 — every one straight from Minneapolis Health Department.
The most recent inspection noted 5 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
Sep 23, 2026
✕5 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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.
- Keep the physical facilities in good repair.
- Protect food from cross-contamination by using packages or covered containers.
Oct 22, 2025
–Sep 15, 2025
✕7 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Use effective cooling methods to cool TCS foods.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Keep a log to record employee illness symptoms. Have it available upon request.
- Provide a separate food preparation sink for washing or thawing food in a newly licensed food establishment.
- Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Sep 10, 2024
✕7 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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.
- Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- Use effective cooling methods to cool TCS foods.
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- 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.