THE DRIPPING ROOT
4002 MINNEHAHA AVE, Minneapolis, MN
Last inspected Feb 26, 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 THE DRIPPING ROOT, spanning January 2023 to February 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 1 violation, 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 26, 2026
✓1 violation
- Have a test kit for the type of sanitizer used.
Feb 6, 2026
✕15 violations
- Store clothing and other personal items in lockers or other suitable places.
- Remove all items unnecessary to the operation of the business from the premises.
- Post the Certified Food Protection Manager certificate.
- 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.
- Have a test kit for the type of sanitizer used.
- Keep a log to record employee illness symptoms. Have it available upon request.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 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
- Clean non-food contact surfaces of equipment. Keep them clean.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Remove refuse, recyclables, and returnable at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
- Exclude a food employee with vomiting or diarrhea from the establishment until they have been asymptomatic for at least 24 hours, and permission is granted from the person in charge to return to work.
Jul 3, 2024
✓4 violations
- Store clothing and other personal items in lockers or other suitable places.
- Remove all items unnecessary to the operation of the business from the premises.
- Post the Certified Food Protection Manager certificate.
- 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.
Jan 6, 2023
✓1 violation
- The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
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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.