SEABREEZE JAMAICAN GRILL LLC.
610 LAKE ST W, Minneapolis, MN
Last inspected May 15, 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 2 inspections on record for SEABREEZE JAMAICAN GRILL LLC., spanning April 2026 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 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
May 15, 2026
✓4 violations
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
- Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
- Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
Apr 23, 2026
✕10 violations
- Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Use effective cooling methods to cool TCS foods.
- Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
- Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
- Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
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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.