VITALITY ROASTING
601 MARQUETTE AVE #220, Minneapolis, MN
Last inspected Dec 1, 2025
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 VITALITY ROASTING, spanning May 2024 to December 2025 — 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
Dec 1, 2025
✓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.
Nov 6, 2025
✕7 violations
- Have hand soap at all handwashing 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
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 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.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
May 22, 2024
✓8 violations
- Have hand soap at all handwashing 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
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
- Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 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.