PHABULOUS LLC
250 2ND AVE S #245C, Minneapolis, MN
Last inspected Dec 23, 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 2 inspections on record for PHABULOUS LLC, spanning December 2025 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 8 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 23, 2025
✓8 violations
- Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
- Replace equipment or utensils that are not durable or do not retain their characteristic qualities under normal use conditions.
- 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
- 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.
- Label all containers of food and food ingredients with their common name.
- Clean non-food contact surfaces of equipment. Keep them clean.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Dec 1, 2025
✕14 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
- Replace equipment or utensils that are not durable or do not retain their characteristic qualities under normal use conditions.
- Store all food: • In a clean, dry location • At least 6 inches above the floor
- 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
- Have enough handwashing sinks for convenient use by employees.
- 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.
- Label all containers of food and food ingredients with their common name.
- Clean non-food contact surfaces of equipment. Keep them clean.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
- Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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.