Routine
Mar 31, 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, Mar 31, 2026 · Original Source
Institution · Minneapolis, MN
Banyan Community
2529 13th Ave S
Last inspected Mar 31, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Banyan Community last inspected?
- The most recent inspection on record was on Mar 31, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 100).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 3 inspections on record, from Mar 5, 2024 to Mar 31, 2026.
- Has Banyan Community ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Mar 5, 2024.
The Full Inspection History
3 inspectionsRoutine
Mar 6, 2025
Complete
Official score: 96 · Understand This Area’s Scale
1 recorded violation
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
Observed opened, commercially made sauce, sitting at room temperature. Label indicated to keep refrigerated after opening. Discussed with operator. Sauce was discarded by operator during inspection.
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, Mar 6, 2025 · Original Source
Routine
Mar 5, 2024
Complete
Official score: 100 · Understand This Area’s Scale
1 recorded violation
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 dish machine designed to sanitize with sodium hypochlorite hooked up to quaternary ammonium sanitizer. Discussed this issue with the person in charge. Per PIC, this dish machine is not used. Ensure that you are using the proper sanitizer the dish machine was designed to use if you use the dish machine.
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 issuesOfficial record from Minneapolis Health Department, Mar 5, 2024 · Original Source