Restaurant · Minneapolis, MN

735 Food Group LLC

Name: 735 Food Group LLC
Address: 735 48th St E, Minneapolis, MN

735 48th St E

Last inspected Oct 1, 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 735 Food Group LLC last inspected?: The most recent inspection on record was on Oct 1, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 92).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, including 2 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Sep 2, 2025 to Oct 1, 2026.
Has 735 Food Group LLC ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 2, 2025.

The Full Inspection History

4 inspections

Follow-Up

Oct 1, 2026

Complete

Official score: 92 · Understand This Area’s Scale

5 recorded violations

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 CFPM. A fulltime employee must pass a food safety class. After passing the class, register with the state: Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500; https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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

criticalCode MN Rule 4626.0040APermits, training, and postings

Official Wording

The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

Inspector’s Notes

Employee illness training policy is not in place. Implement an illness policy to ensure employees are aware of reporting illness and know what symptoms and diagnoses need to be reported.

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

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observed the following flooring areas in need of cleaning: 1. Basement floors 2. Staircase 3. Floors behind dish machine and under 3 compartment sink Clean and maintain all floors.

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 4626.0735ABEquipment and utensils

Official Wording

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

Inspector’s Notes

Dish machine is not properly pulling rinse aid or sanitizer from containers when machine is primed. There is also a damaged line in the back that is cracked and leaking. Have machine serviced.

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

criticalCode MN Rule 4626.0805C1Chemicals

Official Wording

Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

Inspector’s Notes

Dish machine measured at 0 ppm. Discontinue use until repaired.

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, Oct 1, 2026 · Original Source

Routine

Sep 15, 2026

Complete

Official score: 86 · Understand This Area’s Scale

8 recorded violations

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 CFPM. A fulltime employee must pass a food safety class. After passing the class, register with the state: Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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

criticalCode MN Rule 4626.0040APermits, training, and postings

Official Wording

Inspector’s Notes

Employee illness training policy is not in place. Implement an illness policy to ensure employees are aware of reporting illness and know what symptoms and diagnoses need to be reported. PDF provided and emailed as a sample.

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 4626.0405AOther

Official Wording

Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

Inspector’s Notes

Observed consome date marked 9/7 and 9/4. Food must be used or discarded after 7 days. Instructed to discard. Corrected on site.

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 4626.1520ACleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observed the following flooring areas in need of cleaning: 1. Basement floors 2. Staircase 3. Floors behind dish machine and under 3 compartment sink Clean and maintain all floors.

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 4626.0400AFood 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

Most food was date marked except for 1 pan of beef (instructed to discard if date cannot be discovered). Observed meat thawing in walk-in cooler with a date > 7 days. There is no datemarking system in place for food that arrives frozen (cooked at the commissary kitchen) and is thawed on site. For proper date marking you must follow a procedure that outlines the following to ensure food is not kept for over 7 days while refrigerated: 1. How many days food was refrigerated at commissary before freezing 2. When thawing- Label with use by date that incorporates the time that food was previously refrigerated 3. Equation: 7 days - # of days food was refrigerated at commissary before freezing = use by date

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 4626.0735ABEquipment and utensils

Official Wording

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

Inspector’s Notes

Dish machine is not properly pulling rinse aid or sanitizer from containers. Have machine serviced.

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

criticalCode MN Rule 4626.0805C1Chemicals

Official Wording

Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

Inspector’s Notes

Dish machine measured at 0 ppm. Tubing is not pulling up any chemical. Discontinue use until repaired. FYI when chlorine turns white, it becomes inactive and the bottle needs to be replaced.

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 4626.0506AEquipment and utensils

Official Wording

Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

Inspector’s Notes

Observed ice machine in basement that appears to not be ANSI/NSF certified. Remove machine. Replace with approved equipment.

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, Sep 15, 2026 · Original Source

Follow-Up

Sep 16, 2025

Complete

Official score: 98 · Understand This Area’s Scale

6 recorded violations

minorCode MN Rule 4626.0300ACleaning and sanitizing

Official Wording

Store all food: • In a clean, dry location • At least 6 inches above the floor

Inspector’s Notes

1. Observed food and chest freezers stored in unapproved basement area. Relocate items until a mop sink is installed and approved. 2.Observed food (tortillas, rice, etc.) on shelf that is less than 6 inches off of the floor. Raise shelf or relocate food.

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 4626.0435CFood source and labeling

Official Wording

Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

Inspector’s Notes

Observed ingredient label missing for the self-service soda machines in customer area. Include ingredients of soda on label.

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 4626.1080AWater, plumbing, and sewage

Official Wording

Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

Inspector’s Notes

Observed dry food storage and 2 chest freezers in basement. This area is unapproved for food storage unless a mop sink is installed. Remove food and freezers until a mop sink is installed. Before installing mop sink submit a plan review application: Food Plan Review - City of Minneapolis

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

majorCode MN Rule 4626.1720BOther

Official Wording

Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

Inspector’s Notes

Submit a floor plan application before installing mop sink.

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 4626.1335ACleaning and sanitizing

Official Wording

Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Inspector’s Notes

Observed 2 chest freezers in basement stored on unapproved flooring. Approved flooring includes quarry tile or equivalent. Observed ceiling with exposed pipes. Install drop ceiling.

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 4626.0033APermits, 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 CFPM. A fulltime employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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, Sep 16, 2025 · Original Source

Routine

Sep 2, 2025

Complete

Official score: 90 · Understand This Area’s Scale

10 recorded violations

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 screen on dish machine in disrepair and unreadable. Repair.

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

minorCode MN Rule 4626.0300ACleaning and sanitizing

Official Wording

Store all food: • In a clean, dry location • At least 6 inches above the floor

Inspector’s Notes

1. Observed food and chest freezers stored in unapproved basement area. Relocate items until a mop sink is installed and approved. 2.Observed food (tortillas, rice, etc).on shelf that is less than 6 inches off of the floor. Raise shelf or relocate food.

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 4626.0435CFood source and labeling

Official Wording

Inspector’s Notes

Observed ingredient label missing for the self-service soda machines in customer area. Include ingredients of soda on label.

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

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

Measured food (see temps above) inside right prep cooler above 41 degrees. Manager attempted to turn unit down but was unable to while it was on defrost mode at time of inspection. Instructed to monitor temperature. Repair or adjust unit as needed to ensure food is stored at or below 41 degrees.

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

Observed puddle in basement under dry storage shelf. Clean floor.

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 4626.1080AWater, plumbing, and sewage

Official Wording

Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

Inspector’s Notes

Observed dry food storage and 2 chest freezers in basement. This area is unapproved for food storage unless a mop sink is installed. Remove food and freezers until a mop sink is installed. Install mop sink. Submit a plan review application first: Food Plan Review - City of Minneapolis

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

majorCode MN Rule 4626.1720BOther

Official Wording

Inspector’s Notes

Submit a floor plan application before installing mop sink.

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 4626.1335ACleaning and sanitizing

Official Wording

Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Inspector’s Notes

Observed 2 chest freezers in basement stored on unapproved flooring. Approved flooring includes quarry tile or equivalent.

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 illness log on site. Provided log and explained use. Be sure to record all instances of employee illness, including call-ins.

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

Official record from Minneapolis Health Department, Sep 2, 2025 · Original Source