SHARIFF'S COFFEE #121
200 LAKE ST W, Minneapolis, MN
Last inspected Oct 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 4 inspections on record for SHARIFF'S COFFEE #121, spanning September 2023 to October 2026 — every one straight from Minneapolis Health Department.
It has held passed across its last two inspections.
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
Oct 15, 2026
✓1 violation
- The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Apr 1, 2025
✓4 violations
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- 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
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Sep 21, 2023
✓1 violation
- Label all food packages as required by the law.
Sep 6, 2023
✕12 violations
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.
- 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
- Protect food from cross-contamination by using packages or covered containers.
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Label all food packages as required by the law.
- Keep clean utensils that are unwrapped in trays and holders with their handles up.
- 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.
- 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.
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Keep a log to record employee illness symptoms. Have it available upon request.
- Have a test kit for the type of sanitizer used.
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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.