Board And Lodging · Minneapolis, MN

Avenues For Youth

Name: Avenues For Youth
Address: 1708 Oak Park Ave N, Minneapolis, MN

1708 Oak Park Ave N

Last inspected Nov 21, 2025 · 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

Nov 21, 2025

Complete

Official score: 94 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

There is no 3 basin sink to use as a backup method for dishwashing if dish machine stops functioning. Install a 3 basin sink as required by the City of Minneapolis. Contact the City for plan submission and approval before installing the sink.

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

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

Chlorine sanitizer spray bottle was measured at 10PPM at the time of inspection. Kitchen supervisor added a small amount of bleach to the bottle to refresh it and bring up the concentration. Spray bottle was then measured at 200PPM chlorine. Maintain chlorine sanitizer at minimum of 50PPM to adequately sanitize surfaces and maintain.

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 4626.0033APermits, training, and postings

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

The facility does not have a current registered Certified Food Protection Manager (CFPM) with the State of Minnesota. Provided link to CFPM portal for designated CFPM to register with the State of Minnesota in emailed report. Maintain a current CFPM registered with the State of Minnesota at all times. Keep certificate available at facility for inspectors to verify during inspections.

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 21, 2025 · Original Source

Routine

Nov 5, 2024

Complete

Official score: 94 · Understand this area’s scale

2 recorded violations

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

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

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

Bleach sanitizer in the sanitizer spray bottle was measured much higher than 200PPM at the time of inspection. Discussed with staff that sanitizer used for cleaning food contact surfaces must be between 50-200PPM at all times to be safe and effective. Staff reduced concentration by diluting with water to 200PPM.

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 5, 2024 · Original Source

Routine

Oct 19, 2023

Complete

Official score: 96 · Understand this area’s scale

3 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

There was no thin tip thermometer on site for measuring temperatures of thin meats that are cooked on site. Provide a thin tip thermometer and maintain on site.

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 4626.1530ACleaning and sanitizing

Official wording

Keep all intake and exhaust air ducts and filters clean.

Inspector’s notes

Hood baffles in the kitchen above the stove were observed soiled with grease and dust accumulations. Clean 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

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

There is no 3 basin sink on site to use as a backup method for dishwashing if dish machine stops functioning properly.

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

Official record from Minneapolis Health Department, Oct 19, 2023 · Original Source