WHITE CASTLE #29
608 CENTRAL AVE NE, Minneapolis, MN
Last inspected Jul 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 4 inspections on record for WHITE CASTLE #29, spanning July 2023 to July 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
Jul 14, 2026
✓2 violations
- 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
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Jan 16, 2025
✓2 violations
- 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 the physical facilities in good repair.
Aug 22, 2023
✓5 violations
- 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 all physical facilities (floors, walls, ceilings). Keep them clean.
- Clean non-food contact surfaces of equipment. Keep them clean.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Jul 20, 2023
✕12 violations
- Keep a log to record employee illness symptoms. Have it available upon request.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 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
- Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Clean non-food contact surfaces of equipment. Keep them clean.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Post the Certified Food Protection Manager certificate.
- The business license must be posted where it can be easily seen.
- Have a food thermometer easily available to measure the internal temperature of foods.
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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.