Food Truck · Minneapolis, MN

Anchor Fish & Chips

Name: Anchor Fish & Chips
Address: 302 13th Ave Ne, Minneapolis, MN

302 13th Ave Ne

Last inspected Jun 5, 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 Anchor Fish & Chips last inspected?: The most recent inspection on record was on Jun 5, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 94).
Were any violations recorded at the last inspection?: Yes: 2 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 Jun 1, 2024 to Jun 5, 2026.
Has Anchor Fish & Chips ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jun 1, 2024.

The Full Inspection History

3 inspections

Routine

Jun 5, 2026

Complete

Official score: 94 · Understand This Area’s Scale

2 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

Observation: Tarter sauce and batter above 41F Action: items may have warmed up during transportation to site Correction: instructed to monitor food temperature to ensure it rapidly cools

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

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

Manager did not know food born illness symptoms. Discussed employee health policy, guidance documents provided with report.

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, Jun 5, 2026 · Original Source

Routine

Jun 14, 2025

Complete

Official score: 96 · Understand This Area’s Scale

2 recorded violations

criticalCode MN Rule 4626.1620Chemicals

Official Wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s Notes

Observed chlorine concentration in sanitizer bucket to be over 200ppm. Maintain chlorine concentration between 50-200ppm and use test strips as indicated.

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 4626.0840CCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observed hood canopy to be dirty with grease buildup. Clean hood canopy 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 problems

Official record from Minneapolis Health Department, Jun 14, 2025 · Original Source

Routine

Jun 1, 2024

Complete

Official score: 94 · Understand This Area’s Scale

2 recorded violations

majorCode MN Rule 4626.0705BFood temperature

Official Wording

Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

Inspector’s Notes

The thermometer on the truck was an older style bi-metallic that did not have a thin tip. Provide a thin-tip thermometer to accurately measure the temperature of thin pieces of food, such as walleye fillets.

In Plain English

More about food kept at an unsafe temperature

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

Raw walleye fillets in the stand up refrigerator were observed at 49F. Based on discussion, the container of walleye likely warmed up during loading time in the morning. Reduce the amount of time TCS foods are out mechanical refrigeration during loading and staging to maintain temperatures at 41F or below. Fillets were maintained in service as they were being quickly fried and served.