STARS FOOD MARKET
818 LOWRY AVE N, Minneapolis, MN
Last inspected May 15, 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 STARS FOOD MARKET, spanning April 2023 to May 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 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
May 15, 2026
✓4 violations
- Keep non-food contact equipment surfaces clean.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Keep the physical facilities in good repair.
- Label all containers of food and food ingredients with their common name.
May 1, 2026
✕8 violations
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Keep non-food contact equipment surfaces clean.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Keep the physical facilities in good repair.
- Label all containers of food and food ingredients with their common name.
- Sanitize food contact surfaces before using and after cleaning.
- Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
- Store all food: • In a clean, dry location • At least 6 inches above the floor
Oct 29, 2024
✓7 violations
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Provide outside receptacles and waste handling units for refuse, recyclables, and returnable that have tight-fitting lids, doors, or covers.
- Keep non-food contact equipment surfaces clean.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Keep the physical facilities in good repair.
Oct 15, 2024
✕9 violations
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Provide outside receptacles and waste handling units for refuse, recyclables, and returnable that have tight-fitting lids, doors, or covers.
- Keep non-food contact equipment surfaces clean.
- Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Keep the physical facilities in good repair.
- Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Apr 24, 2023
✕6 violations
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Food workers must wash their hands before starting food preparation tasks.
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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.