TWB MINNEAPOLS LLC
609 HENNEPIN AVE #101, Minneapolis, MN
Last inspected Jan 14, 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 3 inspections on record for TWB MINNEAPOLS LLC, spanning November 2023 to January 2026 — every one straight from Minneapolis Health Department.
It has held passed across its last two inspections.
The most recent inspection noted 2 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 14, 2026
✓2 violations
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Clean non-food contact surfaces of equipment. Keep them clean.
Dec 6, 2024
✓3 violations
- Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
- Have a covered trash can in toilet rooms.
- Keep the plumbing system in good repair.
Nov 30, 2023
✕7 violations
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop 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
- TCS foods reheated for hot holding must be heated to the required temperature within 2 hours.
- Keep the physical facilities in good repair.
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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.