TOP PIEROGI LLC
4200 28TH AVE S, Minneapolis, MN
Last inspected May 23, 2026
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
Not graded. The source hasn't reported a grade or result for the latest record. CleanPlate never invents one.
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 TOP PIEROGI LLC, spanning June 2024 to May 2026 — every one straight from Minneapolis Health Department.
No violations were recorded at the most recent inspection.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
May 23, 2026
–Jul 5, 2025
✕4 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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 overhead protection for outdoor servicing areas.
- Store all food: • In a clean, dry location • At least 6 inches above the floor
Jun 14, 2025
✕4 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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.)
- Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
- Keep a log to record employee illness symptoms. Have it available upon request.
Jun 15, 2024
✕3 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
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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.