TAWAKAL HALAL
120 LAKE ST W, Minneapolis, MN
Last inspected Feb 9, 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 4 inspections on record for TAWAKAL HALAL, spanning January 2023 to February 2026 — every one straight from Minneapolis Health Department.
It has held failed across its last two inspections.
The most recent inspection noted 9 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
Feb 9, 2026
✕9 violations
- Label all food packages as required by the law.
- Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
- Have hand soap at all handwashing sinks.
- Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
- Keep the physical facilities in good repair.
- The business license must be posted where it can be easily seen.
- Keep a log to record employee illness symptoms. Have it available upon request.
- Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Jan 28, 2025
✕8 violations
- Label all food packages as required by the law.
- Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
- Have hand soap at all handwashing sinks.
- Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
- Keep the physical facilities in good repair.
- The business license must be posted where it can be easily seen.
- Keep a log to record employee illness symptoms. Have it available upon request.
Jan 29, 2024
✓8 violations
- Label all food packages as required by the law.
- Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
- Have hand soap at all handwashing sinks.
- Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
- Keep the physical facilities in good repair.
Jan 24, 2023
✕10 violations
- Store all food: • In a clean, dry location • At least 6 inches above the floor
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Label all food packages as required by the law.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
- Have hand soap at all handwashing sinks.
- Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
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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.