PHYLLIS WHEATLEY COMMUNITY CENTER
1301 10TH AVE N, Minneapolis, MN
Last inspected Jun 12, 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 6 inspections on record for PHYLLIS WHEATLEY COMMUNITY CENTER, spanning March 2023 to June 2026 — every one straight from Minneapolis Health Department.
Its standing slipped since the previous visit — from passed to failed. A follow-up inspection usually rechecks the issues found.
The most recent inspection noted 3 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 12, 2026
✕3 violations
- Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
- Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
- For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Jun 3, 2025
✓2 violations
- Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
- Operate and maintain the warewashing machine and its auxiliary components, including the conveyor speed and automatic cycle times, in accordance with the manufacturer's specifications.
May 19, 2025
✕5 violations
- Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
- Have a test kit for the type of sanitizer used.
- 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.
- Operate and maintain the warewashing machine and its auxiliary components, including the conveyor speed and automatic cycle times, in accordance with the manufacturer's specifications.
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
May 30, 2024
✕4 violations
- Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
- Have a test kit for the type of sanitizer used.
- 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.
- Operate and maintain the warewashing machine and its auxiliary components, including the conveyor speed and automatic cycle times, in accordance with the manufacturer's specifications.
May 16, 2024
✕5 violations
- Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
- Have a test kit for the type of sanitizer used.
- 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.
- Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Operate and maintain the warewashing machine and its auxiliary components, including the conveyor speed and automatic cycle times, in accordance with the manufacturer's specifications.
Mar 27, 2023
✕4 violations
- Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
- Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
- 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.
- Have a test kit for the type of sanitizer used.
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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.