Restaurant · Minneapolis, MN

Raising Cane's Restaurants LLC

Name: Raising Cane's Restaurants LLC
Address: 302 15th Ave Se, Minneapolis, MN

302 15th Ave Se

Last inspected Aug 7, 2026 · 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

3 inspections

Follow-Up

Aug 7, 2026

Complete

Official score: 96 · Understand this area’s scale

3 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

Raising Cane's branded Garlic Butter still found sitting on the prep table at ambient temperature on the service line. See above for temperature. Note: Though other approved options were discussed during the previous inspections, for the long-term compliance, the facility still not keeping it under refrigeration or not submitted the laboratory test result from the accredited lab that confirms the butter is non-TCS or not using Time as Public Health Control (TPHC) for safety method with the written procedure. Note: For details, please see the TPHC method and food safety fact sheet sent with the report. Note: PIC removed and replaced it with the new one on ice for temporary correction. Unless the above alternative methods are used, all cold TCS foods need to be cold held at 41 F or less at all times. Completed risk Control plan may need to be submitted for long term compliance.

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 4626.1520ACleaning and sanitizing

Official wording

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

Inspector’s notes

The pooling water still observed on the floor at ice maker area. Note: The PIC stated that it is water splash from the drainage line under the ice maker. Note: Clean it up and fix the source.

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

minorCode MN Rule 4626.1040BWater, plumbing, and sewage

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

The water leakage around the perimeter/ the corner base of the mop sink still not fixed. Note: Repair it.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Minneapolis Health Department, Aug 7, 2026 · Original Source

Routine

Jul 14, 2026

Complete

Official score: 90 · Understand this area’s scale

5 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

Raising Cane's branded Garlic Butter found sitting on the prep table at ambient temperature on the service line. See above for temperature. PIC stated that they are following the food safety procedure of their corporate office Note: PIC removed and replaced it with the new one on ice for temporary correction. Two other approved options were also discussed for the long-term solution: 1. Submit any laboratory test result from the accredited lab that confirms the butter is non-TCS. 2. Use Time as Public Health Control (TPHC) for safety method once the written procedure is prepared and maintained onsite. Note: For details, please see the TPHC method and food safety fact sheet sent with the report.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

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

Inspector’s notes

Pooling water and wet floors seen at ice maker and in the prep sink areas. Note: Clean up the pooling water and keep the floor dry at all times.

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

minorCode MN Rule 4626.1040BWater, plumbing, and sewage

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

There was water leaking around the perimeter of the mop sink. Note: Repair the leakage.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

criticalCode MN Rule 4626.1600Chemicals

Official wording

Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

Inspector’s notes

Multipurpose cleaner spray bottle found stored atop of the front counter around food contact surface areas. Note: Properly store them in designated area and away from food and food contact surfaces and equipment.

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

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 was missing from the hand sink at 3-part sink areas. Note: PIC provided it in the dispensary box.

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.

Jul 15, 2025

Complete

Official score: 96 · Understand this area’s scale

1 recorded violation

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

Salted Butter found sitting on the prep table at ambient temperature. See above for temperature. Note: PIC removed and replaced it with the new one for correction. Once the written procedure is prepared, the facility can also use Time as Public Health Control (TPHC) for safety method for 4 hours and discard it afterwards. Note: For details, please see the TPHC method and food safety fact sheet sent with the report.