Restaurant · Minneapolis, MN

Afro Deli And Coffee LLC

Name: Afro Deli And Coffee LLC
Address: 720 Washington Ave Se, Minneapolis, MN

720 Washington Ave Se

Last inspected Nov 17, 2025 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

3 inspections

Routine

Nov 17, 2025

Complete

Official score: 96 · Understand this area’s scale

3 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

Number 6 plastic cups are present for water. Black number 6 plastic lids and plastic-lined hot liquid cups are present. Black number 6 plastic to-go containers are present. These items do not meet the requirements of the Minneapolis Green To-Go ordinance to use recyclable or compostable containers. See Minneapolis Green To-Go information, including free consultation help for businesses, at: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

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 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

No test kit strips for Quaternary ammonium sanitizer were available onsite. "Quat" is the sanitizer used in the dish sink and wiping cloth buckets. Provide "Quat" sanitizer test strips .

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 4626.0030BCQPermits, training, and postings

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

Person in Charge did not know that an employee out sick with vomiting or diarrhea must have at least 24 hours symptom-free before returning to work. Ensure all managers know this requirement.

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, Nov 17, 2025 · Original Source

Routine

Nov 21, 2024

Complete

Official score: 98 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.0349FFood temperature

Official wording

Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

Inspector’s notes

Observed par-cooked chicken being cooled in walk-in, but no written procedures have been approved to use non-continuous cooking of proteins. Discussed completing written procedures with Person in Charge; templates will be provided with this report.

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 4626.0275CCleaning and sanitizing

Official wording

Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Inspector’s notes

On the cookline, tongs and other utensils were kept in sanitizer bucket. This is not allowed, and could cause accidental contamination of chemicals into food. Cooks removed the bucket of sanitizer. Options for holding in-use utensils between uses include holding them in hot water above 135F (Such as on the grill or in a hot-hold unit) or keeping them on a clean, sanitized surface (such as a prep table or dry hotel pan) for no more than four hours. Train staff accordingly.

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 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 water cups made of #6 plastic - which is compressed polystyrene and not allowed by Minneapolis Green To Go ordinance. Plastics #1, #5 and #7 are allowed options. See full information on Green To Go requirements and free consultation: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

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, Nov 21, 2024 · Original Source

Routine

Nov 17, 2023

Complete

Official score: 94 · Understand this area’s scale

7 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

The metal floor in the back part of the walk in cooler is rusting and degrading. It is no longer in good repair. Begin planning to replace or repair the metal floor.

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 4626.0395A2Food temperature

Official wording

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

Inspector’s notes

Observed raw gyro meat cone on spit without the heat turned on. The meat was 92F - which is in the temperature danger zone. Employees turned the spit on to continue cooking the meat. Discussed with person in charge the requirement that the raw meat either be cooked at one time or removed from the spit and put back in the walk-in cooler. Additionally, observed a hotel pan of cooked gyro meat that had been taken from the walk in cooler and set on a shelf by the grill to reheat later. The cooked meat was 62F - which is in the temperature danger zone. Employee reheated the cooked meat to 185F and put in hot holding at the proper temperature.

In plain English

More about food kept at an unsafe temperature

minorCode MCO 204.30BOther

Official wording

GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)

Inspector’s notes

The dining room does not have a collection container for recyclable to-go cups. Provide containers and set up collection. See Minneapolis Green To Go requirements and resources. https://www2.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

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 4626.0300ACleaning and sanitizing

Official wording

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

Inspector’s notes

Large bag of carrots was stored on floor of walk in cooler. Person in Charge moved bag up to a shelf.

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

Handsink near the cookline observed with a considerable leak. Repair.

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

minorCode MN Rule 4626.0840CCleaning and sanitizing

Official wording

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

Inspector’s notes

Observed the metal floor in the walk in cooler - especially in the corners - dirty with spill, food debris and dirt. Clean the metal floors of the walk in cooler thoroughly.

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 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

No test kit for the quaternary ammonium in the 3-compartment sink was available. Provide a test kit.

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, Nov 17, 2023 · Original Source