Institution · Minneapolis, MN

Barton School

Name: Barton School
Address: 4237 Colfax Ave S, Minneapolis, MN

4237 Colfax Ave S

Last inspected Oct 19, 2026 · View Map ↗ · Compare ↗

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Barton School last inspected?: The most recent inspection on record was on Oct 19, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 96).
Were any violations recorded at the last inspection?: Yes: 2 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Oct 13, 2023 to Oct 19, 2026.
Has Barton School ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Oct 13, 2023.

The Full Inspection History

7 inspections

Routine

Oct 19, 2026

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 hot-holding potatoes at 120F and below. Ensure all hot-holding foods are at 135F and above to prevent pathogen growth. At time of inspection the PIC turned up the oven and reheated the potatoes to 170F.

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 4626.1040BWater, plumbing, and sewage

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

Observed chemical dispensers at three compartment sink had to be turned off manually by turning off the water to the sink. Ensure all plumbing is maintained in good repair.

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, 2026 · Original Source

Routine

Apr 20, 2026

Complete

Official score: 100 · Understand This Area’s Scale

1 recorded violation

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

Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site.

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, Apr 20, 2026 · Original Source

Routine

Oct 9, 2025

Complete

Official score: 98 · Understand This Area’s Scale

2 recorded violations

minorCode MN Rule 4626.1350AHandwashing

Official Wording

Remove carpeting or similar material from the following unapproved areas: food preparation areas; walk-in refrigerators or freezers; warewashing areas; toilet room areas where handwashing sinks, toilets and urinals are located; refuse storage areas; wait stations; dressing rooms; locker rooms; janitorial areas; within 3 feet around permanently installed bars and salad bars, other food service equipment, and food storage rooms; or other areas where the floor is subject to moisture, flushing, or spray cleaning methods.

Inspector’s Notes

Observed carpeting by walk-in cooler tapped to ground covering wires. Ensure non-absorbent surfaces are used in kitchen area so they are smooth and easily cleanable.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

majorCode MN Rule 4626.0330BContamination

Official Wording

Provide suitable utensils or effective dispensing methods that protect the food from contamination at consumer self-service operations of ready-to-eat foods.

Inspector’s Notes

Observed uncut apples with edible skin without dispensing utensil like tongs. Ensure food is protected from contamination at self-service areas.

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, Oct 9, 2025 · Original Source

Routine

Apr 15, 2025

Complete

Official score: 100 · Understand This Area’s Scale

2 recorded violations

minorCode MN Rule 4626.1350AHandwashing

Official Wording

Inspector’s Notes

Observed carpeting by walk-in cooler tapped to ground covering wires. Ensure non-absorbent surfaces are used in kitchen area so they are smooth and easily cleanable.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

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

Observed no one with the Minnesota Department of Health Certified Food Protection Manager certificate (CFPM). Ensure at least one person with the ability to oversee food safety activities and employees has the certificate posted.

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, Apr 15, 2025 · Original Source

Routine

Oct 11, 2024

Complete

Official score: 100 · Understand This Area’s Scale

2 recorded violations

minorCode MN Rule 4626.1350AHandwashing

Official Wording

Inspector’s Notes

Observed carpeting by walk-in cooler. Ensure non-absorbent surfaces are used where food prep is taking place.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

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

At time of inspection PIC has gone through the class and is waiting for the state to accept the paperwork. Ensure someone on staff that has the ability to oversee and direct food workers has the Minnesota Certified Food Protection Manager certificate.

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, Oct 11, 2024 · Original Source

Routine

Apr 11, 2024

Complete

Official score: 100 · Understand This Area’s Scale

2 recorded violations

minorCode MN Rule 4626.1350AHandwashing

Official Wording

Inspector’s Notes

Observed carpeting duck taped to the floor inside the kitchen. Carpet/duck tape is not a smooth and easily cleanable surface. Discussed with operator.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

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

Per discussion with operator, CFPM credential has not been obtained from the State. Ensure at least one full time employee has obtained the CFPM credential and post the certificate.

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, Apr 11, 2024 · Original Source

Routine

Oct 13, 2023

Complete

Official score: 100 · Understand This Area’s Scale

4 recorded violations

minorCode MN Rule 4626.0620BFood temperature

Official Wording

Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

Inspector’s Notes

Observed chest cooler without thermometer.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1350AHandwashing

Official Wording

Inspector’s Notes

Observed carpet on top of tile floor inside the kitchen. Discussed limitation with operator.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

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 ice build up inside chest cooler. Adjust or repair.

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

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

Operator did not provide MN food manager certification. Discussed certification process with operator.

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, Oct 13, 2023 · Original Source