RESTAURANT ALMA
528 UNIVERSITY AVE SE, Minneapolis, MN
Last inspected Jan 22, 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 5 inspections on record for RESTAURANT ALMA, spanning January 2023 to January 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 2 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
Jan 22, 2026
✕2 violations
- For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Jan 22, 2025
✓3 violations
- Label all food packages as required by the law.
- Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
- Discontinue using wood and wood wicker as a food contact surface.
Jan 18, 2024
–Feb 23, 2023
–Jan 18, 2023
✕6 violations
- Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
- Label all containers of food and food ingredients with their common name.
- Clean non-food contact surfaces of equipment. Keep them clean.
- Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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
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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.