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Restaurant · Minneapolis, MN

Green And The Grain

200 6th St S #296

Last inspected Dec 15, 2025 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

4 inspections

Routine

Dec 15, 2025

Complete

Official score: 96 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.0275AContamination

Official wording

When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

Inspector’s notes

Observed a plastic container being used as a bulk food scoop. The container was laying in the bulk food. Use a scoop that has a handle and store the scoop in such a manner that the handle is not in contact with the food item.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
majorCode MN Rule 4626.0400AFood source and labeling

Official wording

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.

Inspector’s notes

There were no date marks on squeeze bottles in coldwell or coolers. Provide date marks on squeeze bottles containing TCS dressings. .

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems
majorCode MN Rule 4626.1595Chemicals

Official wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s notes

Observed several unlabeled spray bottles at front counter area and in back room. Label all spray bottles with their contents.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely
minorCode MN Rule 4626.0240Food source and labeling

Official wording

Label all containers of food and food ingredients with their common name.

Inspector’s notes

In back area observed several unlabeled bulk food bins. Label food bins with their contents.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems
minorCode MN Rule 4626.0840CCleaning and sanitizing

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed mold on some walk-in cooler shelving. Clean build-up of mold on cooler shelves.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Minneapolis Health Department, Dec 15, 2025 · Original Source

Routine

Nov 22, 2024

Complete

Official score: 94 · Understand this area’s scale

4 recorded violations

criticalCode MN Rule 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed diced tomatoes in 3-door lowboy holding at 43*F. Unit was also holding at 43*F. Maintain cold TCS foods at 41*F or less.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode MN Rule 4626.0275AContamination

Official wording

When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

Inspector’s notes

Observed a plastic container being used as a bulk food scoop. The container was laying in the bulk food. Use a scoop that has a handle and store the scoop in such a manner that the handle is not in contact with the food item.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed the 3-door lowboy holding an ambient temperature of 43*F Lower thermostat so that unit maintains a temperature of 41*F or less.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
majorCode MN Rule 4626.0400AFood source and labeling

Official wording

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.

Inspector’s notes

There were no date marks on squeeze bottles in coldwell or coolers. Provide date marks on squeeze bottles .

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from Minneapolis Health Department, Nov 22, 2024 · Original Source

Routine

Dec 19, 2023

Complete

Official score: 92 · Understand this area’s scale

7 recorded violations

minorCode MN Rule 4626.1470ACleaning and sanitizing

Official wording

Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned

Inspector’s notes

Observed the lighting in the walk-in cooler to be dim. Provide additional lighting in walk-in cooler.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
majorCode MN Rule 4626.1445Handwashing

Official wording

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

Inspector’s notes

Paper towel dispenser at hand sink closest to street (at front line) had no paper towels. This was corrected by manager.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems
criticalCode MN Rule 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed a large container of Mesclun salad mix on top shelf of salad cooler at 52*F. Maintain all cold TCS foods at 41*F or less. Note: Container relocated to bottom of salad cooler where it was maintaining an ambient temperature of 41*F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
majorCode MN Rule 4626.1595Chemicals

Official wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s notes

At the front counter area observed an unlabeled spray bottle. Label all spray bottles with their contents.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely
minorCode MN Rule 4626.0235A(4)Contamination

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Observed uncovered bulk containers of salad mix double stacked with the bottom of the top container sitting directly on the uncovered salad mix beneath it. Provide a lid or cover on containers if they are to be double stacked.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode MN Rule 4626.0275AContamination

Official wording

When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

Inspector’s notes

Observed a large knife laying in a bulk container of newly prepped bulk salad mix with the handle laying in the salad mix. Discontinue this practice. Do not store knife in the salad mix.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed the top shelf of the salad cooler holding an ambient temperature of 52*F. Lower shelves observed to be holding temperature of 41*F. Have salad cooler serviced so that top shelf maintains a temp of 41*F or less.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Minneapolis Health Department, Dec 19, 2023 · Original Source

Routine

Dec 19, 2023

Complete

Official score: 92 · Understand this area’s scale

7 recorded violations

minorCode MN Rule 4626.1470ACleaning and sanitizing

Official wording

Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned

Inspector’s notes

Observed the lighting in the walk-in cooler to be dim. Provide additional lighting in walk-in cooler.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
majorCode MN Rule 4626.1445Handwashing

Official wording

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

Inspector’s notes

Paper towel dispenser at hand sink closest to street (at front line) had no paper towels. This was corrected by manager.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems
minorCode MN Rule 4626.0235A(4)Contamination

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Observed uncovered bulk containers of salad mix double stacked with the bottom of the top container sitting directly on the uncovered salad mix beneath it. Provide a lid or cover on containers if they are to be double stacked.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode MN Rule 4626.0275AContamination

Official wording

When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

Inspector’s notes

Observed a large knife laying in a bulk container of newly prepped bulk salad mix with the handle laying in the salad mix. Discontinue this practice. Do not store knife in the salad mix.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
criticalCode MN Rule 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed a large container of Mesclun salad mix on top shelf of salad cooler at 52*F. Maintain all cold TCS foods at 41*F or less. Note: Container relocated to bottom of salad cooler where it was maintaining an ambient temperature of 41*F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed the top shelf of the salad cooler holding an ambient temperature of 52*F. Lower shelves observed to be holding temperature of 41*F. Have salad cooler serviced so that top shelf maintains a temp of 41*F or less.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
majorCode MN Rule 4626.1595Chemicals

Official wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s notes

At the front counter area observed an unlabeled spray bottle. Label all spray bottles with their contents.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Minneapolis Health Department, Dec 19, 2023 · Original Source

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