SANAG RESTAURANT LDT
1201 LAKE ST E, Minneapolis, MN
Last inspected Oct 28, 2025
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.
Order for delivery
This establishment failed its most recent health inspection. Review the record below before ordering.
The record, in plain English
CleanPlate holds 3 inspections on record for SANAG RESTAURANT LDT, spanning October 2024 to October 2025 — every one straight from Minneapolis Health Department.
It has held failed across its last two inspections.
The most recent inspection noted 4 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
Oct 28, 2025
✕4 violations
- Post the Certified Food Protection Manager certificate.
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- 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.
- 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.)
Oct 29, 2024
✕2 violations
- TCS foods reheated for hot holding must be heated to the required temperature within 2 hours.
- Keep the plumbing system in good repair.
Oct 15, 2024
✕8 violations
- The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
- TCS foods reheated for hot holding must be heated to the required temperature within 2 hours.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Post the Certified Food Protection Manager certificate.
- Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Keep a log to record employee illness symptoms. Have it available upon request.
- 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.)
More in Minneapolis
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.