THIRTY NORTH LLC
548 WASHINGTON AVE N #105, Minneapolis, MN
Last inspected Sep 24, 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 3 inspections on record for THIRTY NORTH LLC, spanning August 2025 to September 2026 — every one straight from Minneapolis Health Department.
It has held failed 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
Sep 24, 2026
✕3 violations
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Aug 21, 2025
✕3 violations
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Aug 5, 2025
✕5 violations
- 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
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
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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.