Restaurant · Minneapolis, MN

All Saints

Name: All Saints
Address: 222 Hennepin Ave E, Minneapolis, MN

222 Hennepin Ave E

Last inspected Jan 20, 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

Routine

Jan 20, 2026

Complete

Official score: 92 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.0220CFood source and labeling

Official wording

Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.

Inspector’s notes

Observed no shell stock tag with mussels in walk-in. Keep the shell stock tag with the mussels until they are completely sold or discarded. Discussed shell stock tag requirements with chef, guidance document provided with report.

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

majorCode MN Rule 4626.0220BFood source and labeling

Official wording

Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

Inspector’s notes

The date the last shellstock is sold or discarded is not being recorded on the tags. Record. Discussed shellstock tag requirements with chef, guidance document provided with report.

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 4626.0040COther

Official wording

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

Inspector’s notes

Per conversation chef does not record when employees call in sick. When an employee calls in sick to a scheduled shift, or leaves work due to illness, it must be recorded. The record must contain the day they called in, their name, their illness symptoms, and they day they return to work. Employee illness log provided with report.

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, Jan 20, 2026 · Original Source

Routine

Jan 22, 2025

Complete

Official score: 94 · Understand this area’s scale

6 recorded violations

minorCode MN Rule 4626.0240Food source and labeling

Official wording

Label all containers of food and food ingredients with their common name.

Inspector’s notes

Dry ingredient bin containing sugar, salt and flour are not labeled. Label bulk bins when ingredients are not readily recognizable. Discussed labeling with person in charge, labels had been affixed previously but had fallen off.

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 4626.1335ACleaning and sanitizing

Official wording

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

Inspector’s notes

Dry storage room is used for making pasta. This room does not have approved finishes. Provide approved finishes for food preparation areas.

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 4626.1720AFood temperature

Official wording

Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.

Inspector’s notes

Dry storage is used for making pasta and storing foods such as potatoes and onions. This room lacks approved finishes for floors, walls and ceilings. There is no hand wash sink installed for food preparation. Plans will need to be submitted before installing finishes and sink. Plan review website linked below, contact inspector with any questions. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

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 4626.1457Handwashing

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Restrooms lack required signage. Signage provided during inspection. You may use the signage provided or provide your own.

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

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

Inspector’s notes

Cooked carrots and shallot butter are kept at room temperature. Discussed using time as a control for these products as they kept outside of refrigeration. Template provided with report. Complete the template and train staff. Staff should be knowledgeable of policy and able to locate it during inspections.

In plain English

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

Observed black plastic portion cups for take out. Black plastic is not recyclable. Discussed Green to Go ordinance requirements with person in charge. When purchasing new stock ensure it meets Green to Go ordinance requirements, guidance document provided with report.

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, Jan 22, 2025 · Original Source

Routine

Jan 11, 2024

Complete

Official score: 94 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.0240Food source and labeling

Official wording

Label all containers of food and food ingredients with their common name.

Inspector’s notes

The dry ingredient bins are not labeled. Label these bins with name of the food inside. Discussed with PIC.

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 4626.1335ACleaning and sanitizing

Official wording

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

Inspector’s notes

Pasta is made in the dry storage area of the basement. This room does not have approved floors, walls or ceiling. It also does not have a handsink. Discontinue preparing food in this location until approved equipment and finishes are provided.

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 4626.1720AFood temperature

Official wording

Inspector’s notes

Dry storage room is used for making pasta. This room has unapproved finishes and lacks a hand sink. Plans must be submitted to the health department before adding approved finishes or installing sink. Contact inspector with any questions on how to submit plans.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1457Handwashing

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Bathrooms do not contain signage instructing employees to wash hands. Provide.

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

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

Inspector’s notes

Observed carrots and shallot butter stored at room temperature. Chef stated these are stored at room temperature during service. Service is 5 hours long. Discussed using time as a control for these products, template provided with report.