PICNIC LLC
4307 UPTON AVE S, Minneapolis, MN
Last inspected Jul 2, 2026
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 PICNIC LLC, spanning May 2024 to July 2026 — every one straight from Minneapolis Health Department.
It has held passed across its last two inspections.
The most recent inspection noted 1 violation, none of them critical.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
Jul 2, 2026
✓1 violation
- 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.
Jun 18, 2025
✓1 violation
- Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Jun 5, 2025
✕5 violations
- Keep a log to record employee illness symptoms. Have it available upon request.
- Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
- Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
May 31, 2024
–May 17, 2024
✕8 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Sanitize food contact surfaces before using and after cleaning.
- 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.
- Have a test kit for the type of sanitizer used.
- The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
- Keep a log to record employee illness symptoms. Have it available upon request.
- The business needs to submit a request for a variance and maintain the approved variance.
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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.