Follow-Up
Jun 29, 2026
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Jun 29, 2026 · Original Source
Restaurant · Minneapolis, MN
Abis Cafe Inc
2828 Lyndale Ave S
Last inspected Jun 29, 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
7 inspectionsRoutine
Jun 17, 2026
Complete
Official score: 88 · Understand this area’s scale
7 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
Multiple TCS foods such as tamales were holding in the reach-in cooler in the prep area above 41 degrees F. These products were moved to a different cooler. This cooler is known to not work correctly and is only approved for the storage of non-tcs foods and as a prep table.
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 temperatureminorCode 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
Reach-in cooler in the prep area is not working. This equipment is only approved for non-tcs foods and as a prep counter. Repair or replace if more cold holding space is needed.
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 issuescriticalCode 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
Chlorine concentration in the dish machine was measured at 0 ppm. The bucket was empty and no additional backups were on-site. The triple sink was set up and bleach with the bleach on-site. Ensure that all food contact surfaces are sanitized with an approved concentration of sanitizer.
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 unsafelyminorCode MN Rule 4626.0721BChemicals
Official wording
Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.
Inspector’s notes
No sanitizer on-site for the dish machine. Triple sink set-up with bleach. Ensure adequate chemicals on-site to run the dish machine.
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 unsafelyminorCode MN Rule 4626.0721ACleaning and sanitizing
Official wording
Provide cleaning agents to clean equipment and utensils during all hours of operation.
Inspector’s notes
No detergent on-site for the dish machine. Triple sink set-up with bleach and dawn soap. Ensure adequate chemicals on-site to run the dish machine.
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 problemsmajorCode MN Rule 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Cooked beans were not cooling effectively filled 3.5 inches deep. When cooling without the aid of ice do not fill cooling foods above 2 inches to ensure they rapidly cool.
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 temperaturemajorCode MN Rule 4626.0390BFood temperature
Official wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Cooked beans were cooling covered. Ensure that cooling foods remain uncovered while cooling to ensure they cool rapidly.
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 temperatureOfficial record from Minneapolis Health Department, Jun 17, 2026 · Original Source
Routine
Jun 17, 2025
Complete
Official score: 96 · 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
All TCS foods stored in the reach-in cooler on the left side of the line, across from the fryer, were holding between 55-44 degrees F. Refrigeration troubleshooting tactics were reviewed during the inspection, and stock times were verified. Ensure that all cold TCS foods are storing at or below 41 degrees 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 temperatureminorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Floors under equipment and at the wall-floor juncture were soiled with food debris and buildup. Clean and maintain clean all floors, walls, and ceilings.
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 problemsminorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
The interior and exterior of the coolers were soiled with debris and splatter. Clean and maintain clean.
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 problemsminorCode 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
Reach-in cooler next to the hand sink has broken wheels and is being held up by a piece of wood. Replace the wheels.
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 issuesOfficial record from Minneapolis Health Department, Jun 17, 2025 · Original Source
Follow-Up
Jul 23, 2024
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Jul 23, 2024 · Original Source
Follow-Up
Jul 9, 2024
Complete
Official score: 90 · Understand this area’s scale
4 recorded violations
criticalCode MN Rule 4626.0385AFood temperature
Official wording
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Refried beans were still cooling from the day before observed at 61 degrees F. Employees working were instructed to discard the product. Ensure that the above time and temperature parameters are being met when cooling cooked TCS foods.
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 temperaturecriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Cooked pork observed holding in the cold drawers at 43 degrees F. Ensure that all cold TCS foods are holding at or below 41 degrees 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 temperatureminorCode 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
Gaskets are in disrepair on multiple cold drawers. Gaskets that were purchased were the wrong size.
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 issuesmajorCode MN Rule 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Refried beans cooling in deeply filled (roughly 8 inches) containers. When cooling without the aid of an ice bath or ice wand then ensure that foods are not filled above 2.5 inches when cooling.
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 temperatureOfficial record from Minneapolis Health Department, Jul 9, 2024 · Original Source
Follow-Up
Jun 26, 2024
Complete
Official score: 88 · Understand this area’s scale
6 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
Multiple TCS foods in both the two door upright cooler by the counter and the cold drawers on the line were holding between 43-45 degrees F. Refrigeration troubleshooting tactics were reviewed and stock times were verified. Ensure that all cold TCS foods are held at or below 41 degrees 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 temperatureminorCode 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
Gaskets are in disrepair on multiple cold drawers. Work is scheduled to be done and new gaskets were onsite. Upright cooler was unable to hold cold TCS foods at or below 41 degrees F. Ensure that all coolers are properly functioning.
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 issuesmajorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
No test kit was on site for measuring the concentration of chlorine. Obtain and frequently use a test kit to measure the concentration of all sanitizers used on site.
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 problemsmajorCode MN Rule 4626.0705AFood temperature
Official wording
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
No food probe thermometer was available on site. Facility cools multiple recipes and has numerous coolers that are not in working function increasing the need for a food thermometer. Obtain and frequently use a food thermometer to verify temperatures.
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 temperaturemajorCode MN Rule 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Rice was cooling in a cambro that was filled about 5 inches deep. Rice was move to a sheet pan filled to 2.5 inches during the inspection. Ensure that when cooling without the help of an ice bath and ice wand or when cooling solid foods that foods are not filled above 2.5 inches and remain uncovered until the food is completely cooled.
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 temperaturemajorCode MN Rule 4626.0035DGHIKMHandwashing
Official wording
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Upon arrival there was no person in charge present. Multiple critical food safety risks such as cold holding and cooling are not being properly controlled and managed on a shift to shift basis. Ensure that someone during each shift is empowered and properly trained to manage the critical food safety risk factors of the operation.
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 problemsOfficial record from Minneapolis Health Department, Jun 26, 2024 · Original Source
Routine
Jun 17, 2024
Complete
Official score: 80 · Understand this area’s scale
8 recorded violations
criticalCode MN Rule 4626.0385AFood temperature
Official wording
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Cooked rice and beans from the day prior were still actively cooling overnight. These foods were discarded during the inspection and effective cooling methods were reviewed with the person in charge.
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 temperaturecriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Multiple examples in a variety of coolers of TCS foods such as cooked meat and raw meat storing between 44-51 degrees F. Some foods were discarded while others were moved to other units. Refrigeration troubleshooting tactics were reviewed. Ensure that all cold TCS foods are holding at or below 41 degrees 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 temperatureminorCode 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
Multiple cold drawer gaskets were torn or broken leading to large amounts of cold air escaping. Repair or replace gaskets to provide a tight air seal. Coating on a shelf inside the front small beverage cooler was chipping away exposing rusted shelving. Replace shelf to avoid contamination.
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 issuesmajorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
No test kit on site to test the concentration of chlorine in the dishwasher and sanitizer buckets. Provide a chlorine test kit and routinely use it to verify concentrations.
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 problemscriticalCode MN Rule 4626.0235A(1)Contamination
Official wording
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
An open metal pan of raw beef was storing on top of a case of cucumbers in the upright cooler on the end of the cook line. Beef was moved to an appropriate location. Ensure that raw meats are storing in a manner that prevents contamination with ready to eat foods.
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 contaminationmajorCode MN Rule 4626.0705AFood temperature
Official wording
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
No food probe thermometer was available to verify internal food temperatures. Obtain a food thermometer and routinely use it.
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 temperaturecriticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Employee illness log was stuck behind a wall of lockers and the required information could not be read. Recording requirements were reviewed with the person in charge and a new log is being provided with the report. Maintain the log on site and ensure that all persons in charge know how to use it and access it.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 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
Ice scoop handle and other bulk food scoop handles were buried in the ice or food. Discontinue this practice and instead ensure that the scoop handles remain out of the food and ice.
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 contaminationOfficial record from Minneapolis Health Department, Jun 17, 2024 · Original Source