TAWAKAL HALAL
120 LAKE ST W, Minneapolis, MN
Last inspected Feb 9, 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 6 inspections on record for TAWAKAL HALAL, spanning January 2023 to February 2026 — every one straight from Minneapolis Health Department.
It has held passed across its last two inspections.
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
Feb 9, 2026
✓3 violations
- Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- The business license must be posted where it can be easily seen.
Jan 28, 2025
✓3 violations
- Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- The business license must be posted where it can be easily seen.
Jan 29, 2024
✓4 violations
- Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Use approved trapping devices or other means of pest control when pests are found.
- The business license must be posted where it can be easily seen.
Mar 29, 2023
✓5 violations
- Label all food packages as required by the law.
- Store all food: • In a clean, dry location • At least 6 inches above the floor
- Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Use approved trapping devices or other means of pest control when pests are found.
Feb 28, 2023
✕10 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Label all food packages as required by the law.
- Store all food: • In a clean, dry location • At least 6 inches above the floor
- Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Have hand soap at all handwashing sinks.
- Remove all items unnecessary to the operation of the business from the premises.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
- Use approved trapping devices or other means of pest control when pests are found.
Jan 24, 2023
✕11 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Label all food packages as required by the law.
- Store all food: • In a clean, dry location • At least 6 inches above the floor
- Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Have hand soap at all handwashing sinks.
- 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
- Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Remove all items unnecessary to the operation of the business from the premises.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Food packages must be in good condition. Packages must protect food from contamination and adulteration.
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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.