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RADISSON RED MINNEAPOLIS DOWNTOWN

609 3RD ST S, Minneapolis, MN

Last inspected Jun 22, 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 6 inspections on record for RADISSON RED MINNEAPOLIS DOWNTOWN, spanning June 2023 to June 2026 — 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 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

  1. Jun 22, 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.

  2. Jun 13, 2025

    ✕
    4 violations
    • 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.
    • Keep a log to record employee illness symptoms. Have it available upon request.
    • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
    • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

  3. Jul 26, 2024

    ✕
    4 violations
    • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
    • 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 an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
    • 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.

  4. Jul 9, 2024

    ✕
    6 violations
    • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
    • 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.
    • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
    • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
    • 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.

  5. Jun 12, 2024

    ✕
    8 violations
    • Clearly label working containers of toxic chemicals with the common chemical name.
    • Store clothing and other personal items in lockers or other suitable places.
    • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
    • 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.
    • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
    • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
    • 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.

  6. Jun 14, 2023

    ✓
    2 violations
    • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
    • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

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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.