Minneapolis Marriott City Center

Inspection history 4 visits

1. 2026
2. Passed Apr 1 Score 71 ▲15

   Routine Inspection

   8 violations

   • 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 Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.
   • Minor Have hand soap at all handwashing sinks.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • 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 Provide and maintain an adequate supply of toilet tissue at each toilet.
   • Minor Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
   • Minor Remove refuse, recyclables, and returnable at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
3. 2025
4. Passed Apr 3 Score 56 no change

   Follow-Up Inspection

   3 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
5. Passed Mar 11 Score 56 ▼24

   Routine Inspection

   16 violations, 3 critical

   • Critical Backflow prevention devices must be installed in accordance with chapter 4714.
   • Critical Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • 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 The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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 Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
   • Minor Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Minor Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
   • Minor Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
   • Minor Have hand soap at all handwashing sinks.
6. 2024
7. Passed Feb 7 Starting score 80

   Routine Inspection

   5 violations, 2 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Keep the physical facilities in good repair.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.

1. 90 Event Network Same address
2. 40 Leeann Chin Same address
3. 92 Minneapolis Best Coffee House Same address
4. 66 Royal Sonesta Minneapolis 50 ft
5. 89 Candyland 50 ft