RED RABBIT
201 WASHINGTON AVE N, Minneapolis, MN
Last inspected May 19, 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 RED RABBIT, spanning April 2023 to May 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
May 19, 2026
✓1 violation
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
May 5, 2026
✕8 violations
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
- Use effective cooling methods to cool TCS foods.
Apr 24, 2025
✕5 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Equipment food-contact surfaces and utensils must be clean.
- Store clothing and other personal items in lockers or other suitable places.
- Sanitize food contact surfaces before using and after cleaning.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Apr 8, 2025
✕1 violation
- Sanitize food contact surfaces before using and after cleaning.
Apr 25, 2024
✕3 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Apr 25, 2023
✓7 violations
- Use effective cooling methods to cool TCS foods.
- Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
- The business license must be posted where it can be easily seen.
- Food packages must be in good condition. Packages must protect food from contamination and adulteration.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Have hand soap at all handwashing sinks.
- 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
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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.