SPOON AND STABLE
211 1ST ST N #150, Minneapolis, MN
Last inspected Sep 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.
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The record, in plain English
CleanPlate holds 5 inspections on record for SPOON AND STABLE, spanning October 2023 to September 2026 — every one straight from Minneapolis Health Department.
The trend is positive: it improved from failed at the previous visit to passed now.
The most recent inspection noted 2 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
Sep 28, 2026
✓2 violations
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Sep 15, 2025
✕5 violations
- Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Discontinue removing shellstock tag or labels from original container until the container is empty.
- Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Sep 9, 2024
✕3 violations
- Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Oct 25, 2023
–Oct 11, 2023
✕6 violations
- Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
- Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Discontinue using wood and wood wicker as a food contact surface.
- Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.
- Have hand soap at all handwashing sinks.
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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.