SUPERIOR QUALITY EXPERTISE LLC
825 8TH ST S, Minneapolis, MN
Last inspected Aug 31, 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 4 inspections on record for SUPERIOR QUALITY EXPERTISE LLC, spanning July 2025 to August 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 3 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
Aug 31, 2026
✓3 violations
- Keep the physical facilities in good repair.
- The business license must be posted where it can be easily seen.
- Post the Certified Food Protection Manager certificate.
Aug 11, 2026
✕12 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Keep non-food contact equipment surfaces clean.
- Keep all intake and exhaust air ducts and filters clean.
- Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
- Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
- Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Keep the physical facilities in good repair.
- 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
- The business license must be posted where it can be easily seen.
- Post the Certified Food Protection Manager certificate.
Aug 27, 2025
✕2 violations
- Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Jul 31, 2025
✕10 violations
- Discard or recondition food that is unsafe, adulterated or not honestly presented.
- Keep clean utensils that are unwrapped in trays and holders with their handles up.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Keep all intake and exhaust air ducts and filters clean.
- Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
- Clean non-food contact surfaces of equipment. Keep them clean.
- Have a food thermometer easily available to measure the internal temperature of foods.
- Keep the plumbing system in good repair.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
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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.