SK COFFEE
50 6TH ST S, Minneapolis, MN
Last inspected Jan 28, 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.
Order for delivery
The record, in plain English
CleanPlate holds 4 inspections on record for SK COFFEE, spanning February 2024 to January 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
Jan 28, 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.
Feb 4, 2025
✓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.
Feb 27, 2024
✓1 violation
- Post the Certified Food Protection Manager certificate.
Feb 13, 2024
✕9 violations
- Post the Certified Food Protection Manager certificate.
- Have hand soap at all handwashing sinks.
- 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.
- Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
- Backflow prevention devices must be installed in accordance with chapter 4714.
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
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.