SABAI LAO THAI CUISINE LLC
920 LAKE ST E #114, Minneapolis, MN
Last inspected Jul 28, 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 SABAI LAO THAI CUISINE LLC, spanning July 2023 to July 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 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
Jul 28, 2026
✓2 violations
- Label all containers of food and food ingredients with their common name.
- Clearly label working containers of toxic chemicals with the common chemical name.
Jul 15, 2026
✕9 violations
- Label all containers of food and food ingredients with their common name.
- Clearly label working containers of toxic chemicals with the common chemical name.
- Clean non-food contact surfaces of equipment. Keep them clean.
- Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Jul 16, 2025
✓7 violations
- Label all containers of food and food ingredients with their common name.
- Clearly label working containers of toxic chemicals with the common chemical name.
- Clean non-food contact surfaces of equipment. Keep them clean.
- Have a test kit for the type of sanitizer used.
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Jul 22, 2024
✓4 violations
- Label all containers of food and food ingredients with their common name.
- Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Jul 25, 2023
✕3 violations
- The business license must be posted where it can be easily seen.
- Keep a log to record employee illness symptoms. Have it available upon request.
- Sanitize food contact surfaces before using and after cleaning.
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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.