Institution · Minneapolis, MN

Anishinabe School

Name: Anishinabe School
Address: 3120 28th St E, Minneapolis, MN

3120 28th St E

Last inspected Apr 29, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Complete

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

Routine

Apr 29, 2026

Complete

Official score: 98 · Understand this area’s scale

1 recorded violation

majorCode MN Rule 4626.0795AFood temperature

Official wording

Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.

Inspector’s notes

Observed the rinse temp on hot water machine below 180F. The rack temp of 136F verified the manifold temp and it was determined that the gauge is not the problem. Staff were to clean and sanitize in the 3-comp sink and PIC called the staff responsible for adjusting the machine.

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

Official record from Minneapolis Health Department, Apr 29, 2026 · Original Source

Routine

Oct 24, 2025

Complete

Official score: 96 · Understand this area’s scale

2 recorded violations

criticalCode MN Rule 4626.0395A1Food temperature

Official wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s notes

Observed taco meat in the hot hold unit at 125F. Keep the product at 135F or above during service. This was discussed.

In plain English

More about food kept at an unsafe temperature

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 the final rinse gauge broke on the warewash machine. Although the rack temp measured 160F, the final rinse temp did not reach that of the data plate of the machine 180F. Fix and maintain. This was discussed.

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, Oct 24, 2025 · Original Source

Routine

Apr 11, 2025

Complete

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Minneapolis Health Department, Apr 11, 2025 · Original Source

Routine

Oct 11, 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, Oct 11, 2024 · Original Source

Routine

Apr 11, 2024

Complete

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode MN Rule 4626.0033AOther

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 employed. Find class/location for training at: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Minneapolis Health Department, Apr 11, 2024 · Original Source

Routine

Oct 5, 2023

Complete

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode MN Rule 4626.0033AOther

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.