SMACK SHACK
603 WASHINGTON AVE N, Minneapolis, MN
Last inspected Nov 13, 2025
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 3 inspections on record for SMACK SHACK, spanning October 2023 to November 2025 — every one straight from Minneapolis Health Department.
Its standing slipped since the previous visit — from passed to failed. A follow-up inspection usually rechecks the issues found.
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
Nov 13, 2025
✕4 violations
- Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Nov 1, 2024
✓4 violations
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.
- Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Oct 30, 2023
✕2 violations
- Have a test kit for the type of sanitizer used.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
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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.