SPYHOUSE
907 WASHINGTON AVE N, Minneapolis, MN
Last inspected Dec 4, 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 SPYHOUSE, spanning December 2023 to December 2025 — every one straight from Minneapolis Health Department.
It has held failed across its last two inspections.
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
Dec 4, 2025
✕4 violations
- Post the Certified Food Protection Manager certificate.
- Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- Keep a log to record employee illness symptoms. Have it available upon request.
- Label all food packages as required by the law.
Dec 5, 2024
✕4 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Use the approved sanitizer according to the rule and the EPA approved manufacturer's label.
- Post the Certified Food Protection Manager certificate.
- Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Dec 6, 2023
✕5 violations
- 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.
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- The business license must be posted where it can be easily seen.
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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.