SIGMA CHI KITCHEN
1617 UNIVERSITY AVE SE, Minneapolis, MN
Last inspected Jan 28, 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 SIGMA CHI KITCHEN, spanning January 2023 to January 2026 — every one straight from Minneapolis Health Department.
It has held failed across its last two inspections.
The most recent inspection noted 3 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 28, 2026
✕3 violations
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Feb 6, 2025
✕1 violation
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Feb 29, 2024
✕2 violations
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Jan 29, 2024
✕5 violations
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Jan 24, 2023
✕2 violations
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Keep a log to record employee illness symptoms. Have it available upon request.
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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.