Home2 Tru by Hilton Minneapolis Downtown
317 2nd Ave S, Minneapolis, MN 55401
Passed · Aug 19, 2026 Directions
75
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 4 of 4 graded inspections since 2024.
- Last inspected Aug 19, 2026: passed with 5 violations, 1 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 2 times, plus 10 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Aug 19
Routine Inspection
5 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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 All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- 2025
- Passed Sep 9
Follow-Up Inspection
4 violations
- Minor Have hand soap at all handwashing sinks.
- 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 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 Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Passed Aug 12
Routine Inspection
11 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Have hand soap at all handwashing sinks.
- 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 All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Label all containers of food and food ingredients with their common name.
- 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 Keep the plumbing system in good repair.
- Minor Have a test kit for the type of sanitizer used.
- Minor The business license must be posted where it can be easily seen.
- Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- 2024
- Passed Jul 23
Routine Inspection
12 violations
- Minor Have a test kit for the type of sanitizer used.
- Minor Have hand soap at all handwashing sinks.
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Minor Post the Certified Food Protection Manager certificate.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 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 Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor The business license must be posted where it can be easily seen.
- Minor Keep the plumbing system in good repair.
- Minor Keep clean utensils that are unwrapped in trays and holders with their handles up.
- Minor Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Nearby
BiteKarma scores around Home2 Tru by Hilton Minneapolis Downtown, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.