SIP COFFEEBAR
34 13TH AVE NE #101, Minneapolis, MN
Last inspected Mar 30, 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 7 inspections on record for SIP COFFEEBAR, spanning March 2023 to March 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
Mar 30, 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.
Jun 4, 2025
✓2 violations
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Apr 22, 2025
✕6 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Use effective cooling methods to cool TCS foods.
Mar 10, 2025
✕7 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Keep non-food contact equipment surfaces clean.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Use effective cooling methods to cool TCS foods.
Mar 14, 2024
✕2 violations
- 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.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Mar 4, 2024
✕3 violations
- Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- 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.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Mar 13, 2023
✓1 violation
- Label all food packages as required by the law.
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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.