Restaurant · Minneapolis, MN

Dunn Brothers Coffee

1501 Hennepin Ave

Last inspected Sep 24, 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.

Quick Answers

When was Dunn Brothers Coffee last inspected?: The most recent inspection on record was on Sep 24, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 94).
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Mar 18, 2025 to Sep 24, 2026.
Has Dunn Brothers Coffee ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Mar 18, 2025.

The Full Inspection History

3 inspections

Routine

Sep 24, 2026

Complete

Official score: 94 · Understand This Area’s Scale

4 recorded violations

minorCode MCO 204.30AOther

Official Wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

OBSERVED COFFEE CUPS MADE OF PAPER WITH PE LINING (PLASTIC). DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official Wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

OBSERVED SANI BUCKET REGISTERING 0PPM OF QUAT SANITIZER. RANGE FOR THIS SANITIZER IS 150-400 PER MANUFACTURER’S DIRECTIONS. PIC MADE NEW SOLUTION TO READ 400PPM.

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

criticalCode MN Rule 4626.0040COther

Official Wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s Notes

NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY THE HEALTH DEPARTMENT. A SAMPLE IS ATTACHED TO THIS REPORT.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode MN Rule 4626.0408AOther

Official Wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s Notes

ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP COFFEE CREAMER AT ROOM TEMPERATURES. FOOD IS DISCARDED EVERY 4 HOURS. OPERATOR DID NOT HAVE A WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW AND EMPLOYEE TRAININGS.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Minneapolis Health Department, Sep 24, 2026 · Original Source

Follow-Up

Apr 7, 2025

Complete

Official score: 100 · Understand This Area’s Scale

2 recorded violations

minorCode MCO 204.30AOther

Official Wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MN Rule 4626.0033APermits, training, and postings

Official Wording

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.

Inspector’s Notes

NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Minneapolis Health Department, Apr 7, 2025 · Original Source

Routine

Mar 18, 2025

Complete

Official score: 90 · Understand This Area’s Scale

5 recorded violations

criticalCode MN Rule 4626.0395A1Food temperature

Official Wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s Notes

OBSERVED BURGER AND PIZZA BELOW 135F DURING HOT HOLDING. SEE TEMP. CHART. KEEP TCS FOODS AT 135F OR MORE DURING HOT HOLDING. INSTRUCTED PIC TO INCREASE SETTINGS (MORE HEAT) OF THIS UNIT.

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 MCO 204.30AOther

Official Wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MN Rule 4626.0033APermits, training, and postings

Official Wording

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.

Inspector’s Notes

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode MN Rule 4626.0075AHandwashing

Official Wording

Food workers must wash their hands before starting food preparation tasks.

Inspector’s Notes

OBSERVED EMPLOYEE COMING INTO THE WORK AREA AFTER A BREAK AND NOT WASHING HANDS BEFORE ENGAGING IN FOOD PREPARATION. REMIND FOOD WORKERS TO WASH HANDS BEFORE ENGAGING IN FOOD PREPARATION, WHEN SWITCHING TASKS, AFTER A BREAK OR ANYTIME HANDS GET CONTAMINATED. FOOD WORKER WASHED HIS HANDS DURING INSPECTION.

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.

Official Wording

The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work

Inspector’s Notes

THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Minneapolis Health Department, Mar 18, 2025 · Original Source