SOUL BROTHERS LLC
520 4TH ST N, Minneapolis, MN
Last inspected Apr 14, 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 3 inspections on record for SOUL BROTHERS LLC, spanning March 2025 to April 2026 — every one straight from Minneapolis Health Department.
It has held failed across its last two inspections.
The most recent inspection noted 6 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
Apr 14, 2026
✕6 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Have a test kit for the type of sanitizer used.
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
- Remove all items unnecessary to the operation of the business from the premises.
Mar 31, 2026
✕9 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Have a test kit for the type of sanitizer used.
- Food workers must wash their hands before starting food preparation tasks.
- Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
- Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
- Remove all items unnecessary to the operation of the business from the premises.
Mar 31, 2025
✕3 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 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
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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.