TBC MPLS LLC
1300 LAGOON AVE #100, Minneapolis, MN
Last inspected Jan 1, 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 7 inspections on record for TBC MPLS LLC, spanning December 2023 to January 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
Jan 1, 2026
✓3 violations
- Keep the physical facilities in good repair.
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Dec 18, 2025
✕8 violations
- Keep the physical facilities in good repair.
- Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Use effective cooling methods to cool TCS foods.
- Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- 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.)
- Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Dec 30, 2024
✓2 violations
- Keep the physical facilities in good repair.
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Dec 19, 2024
✕6 violations
- Keep the physical facilities in good repair.
- Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Jan 17, 2024
✕3 violations
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
- Keep the physical facilities in good repair.
Jan 3, 2024
✕5 violations
- Use effective cooling methods to cool TCS foods.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
- Keep the physical facilities in good repair.
- Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Dec 20, 2023
✕9 violations
- Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Use effective cooling methods to cool TCS foods.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- 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.)
- Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
- Keep the physical facilities in good repair.
- Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
- Clearly label working containers of toxic chemicals with the common chemical name.
- Have a test kit for the type of sanitizer used.
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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.