ZMBJA FOOD CORP
651 NICOLLET MALL #239, Minneapolis, MN
Last inspected Jul 6, 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 ZMBJA FOOD CORP, spanning May 2025 to July 2026 — 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 4 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 6, 2026
✓4 violations
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 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
- Have hand soap at all handwashing sinks.
- Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
May 11, 2026
✕9 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 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
- Have hand soap at all handwashing sinks.
- Sanitize food contact surfaces before using and after cleaning.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
May 14, 2025
✕5 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Separate raw animal foods from ready-to-eat foods.
- Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
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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.