Restaurant · Minneapolis, MN

Arturo's Pizza

Name: Arturo's Pizza
Address: 18 University Ave Ne #D, Minneapolis, MN

18 University Ave Ne #D

Last inspected Nov 25, 2025 · View Map ↗ · Compare ↗

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Complete

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

Nov 25, 2025

Complete

Official score: 96 · Understand this area’s scale

2 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

Reach-in freezer has a large amount of frozen condensate. Repair. Dish machine is not dispensing sanitizing solution. Owner stated the machine is rented and will contact company for servicing.

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 4626.0805C1Chemicals

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

Dish machine is not dispensing sanitizer solution. Use three compartment sink to sanitize dishes until machine is repaired.

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

Official record from Minneapolis Health Department, Nov 25, 2025 · Original Source

Routine

Nov 26, 2024

Complete

Official score: 94 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.0400AOther

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

Observed date marking to be inconsistent. Examples include pasta, chicken and cream sauce without dates. Discussed date marking with PIC. Comply with above rule.

In plain English

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

More about inspection finding

minorCode MN Rule 4626.0735ABOther

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed reach-in freezer to be excessively dripping. Some foods contain ice build up and were discarded. Repair freezer.

In plain English

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

More about inspection finding

criticalCode MN Rule 4626.0445AOther

Official wording

Discard or recondition food that is unsafe, adulterated or not honestly presented.

Inspector’s notes

Observed food covered with plastic wrap in reach in freezer that was contaminated by dripping condensate line. Person in charge (PIC) discarded food. Fix freezer to prevent food contamination.

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, Nov 26, 2024 · Original Source

Routine

Nov 29, 2023

Complete

Official score: 96 · Understand this area’s scale

3 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

Fried onion are left out at room temperature. House made Nashville Sauce is left out at room temperature. Discussed using time as a control for the fried onions, template provided with report. Reviewed recipe for Nashville Sauce. The sauce contains cooked onions and garlic (TCS) as well as a high amount of vinegar. Discussed lab testing sauce to determine if it is TCS. Without lab testing sauce must remain under refrigeration. Discarded.

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 4626.0435AFood source and labeling

Official wording

Label all food packages as required by the law.

Inspector’s notes

Cookies and garlic toast are available at the counter for self-service and lack labels. Discussed with PIC labeling requirements for self service items. Discussed placing these foods on back counter or in a display cabinet that is not self-service to avoid the need for labels. Guidance document provided with report. Labels must have the following information: - Name of food - Net quantity - Ingredients in descending order - Major food allergens - Name and address of supplier or packer

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 4626.0285CContamination

Official wording

Store moist wiping cloths used with raw animal foods in separate sanitizing solution from cloths used for other purposes.

Inspector’s notes

Observed wet wiping cloths on counter. Once wet these must be stored in sanitizing solution when not actively being used. Discussed with PIC.

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 contamination

Official record from Minneapolis Health Department, Nov 29, 2023 · Original Source