Follow-Up
Jul 27, 2026
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Jul 27, 2026 · Original Source
Restaurant · Minneapolis, MN
Banh Mi House
1024 Washington Ave S
Last inspected Jul 27, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine
Jul 9, 2026
Complete
Official score: 90 · Understand this area’s scale
5 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
The following items were measured below 135 F in the back upright hot holding unit: -Beef 115, Pork 120 F, and Chicken 121 F. The items were reheated to 165 F. Maintain food in hot hold at 135 F or higher. At the time of the inspection, the unit was set to a temperature that was too low to maintain proper temperature.
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 temperaturemajorCode MN Rule 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
The facility was missing date-marking labels for the deli meats and pork loaf. Date mark all TCS products.
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 problemsmajorCode MN Rule 4626.0408AOther
Official wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
The facility was using time as a public health control for their spring roll noodles. Develop a written procedure and maintain it on-site. Attached is a template example of a TPHC procedure.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.1580ABFacility maintenance
Official wording
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
The facility had 2 deep fryers. Remove. The facility does not have a hood that would allow deep frying. There are no deep-fried items on the menu.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesmajorCode MN Rule 4626.0710BFood temperature
Official wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
The facility could not locate its high-temperature indicator for the high-temperature dish machine. Provide.
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 temperatureOfficial record from Minneapolis Health Department, Jul 9, 2026 · Original Source