Westin Minneapolis

Inspection history 5 visits

1. 2026
2. Passed Oct 6 Score 53 ▼11

   Routine Inspection

   13 violations, 4 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Minor Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Minor Use effective cooling methods to cool TCS foods.
   • Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
3. 2025
4. Passed Oct 10 Score 64 no change

   Follow-Up Inspection

   3 violations

   • Minor Have enough handwashing sinks for convenient use by employees.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
5. Passed Sep 22 Score 64 ▲12

   Routine Inspection

   10 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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 Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Discontinue removing shellstock tag or labels from original container until the container is empty.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • 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 Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
6. 2024
7. Passed Sep 12 Score 52 no change

   Follow-Up Inspection

   1 violation

   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.

1. 63 Bamboo Express 150 ft
2. 67 Eggflip 150 ft
3. 49 Kadai Indian Kitchen 150 ft
4. 90 My Burger 150 ft
5. 98 Sacred Panda 150 ft