Hilton Garden Inn Minneapolis University Area

Inspection history 4 visits

1. 2026
2. Passed Sep 2 Score 76 no change

   Follow-Up Inspection

   4 violations

   • Minor 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.
   • Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
3. Passed Aug 21 Score 76 ▼11

   Routine Inspection

   11 violations, 1 critical

   • Critical The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
   • Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Use effective cooling methods to cool TCS foods.
   • Minor 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.
   • Minor 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
   • Minor Have hand soap at all handwashing sinks.
   • Minor Have a test kit for the type of sanitizer used.
   • Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
4. 2025
5. Passed Aug 22 Score 87 ▲2

   Routine Inspection

   5 violations

   • Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Minor 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.
   • Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Minor Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
6. 2024
7. Passed Aug 14 Starting score 85

   Routine Inspection

   5 violations, 1 critical

   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Minor 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.
   • Minor Keep all intake and exhaust air ducts and filters clean.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

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