Routine
Nov 7, 2025
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Nov 7, 2025 · Original Source
Restaurant · Minneapolis, MN
Bebe Zito Ice Cream LLC
501 30th Ave Se
Last inspected Nov 7, 2025 · View Map ↗ · Compare ↗
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspectionsFollow-Up
Nov 20, 2024
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Nov 20, 2024 · Original Source
Routine
Nov 7, 2024
Complete
Official score: 90 · Understand this area’s scale
3 recorded violations
criticalCode MN Rule 4626.0405AOther
Official wording
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed house-made, hot-brined pickles in the walk in cooler from 10/25 - nearly two weeks before this inspection. Hot-brined pickles are a TCS food that may only be kept in use for seven days. Person in Charge discarded the pickles. Train staff to keep pickles only for seven days. This violation was observed during the 2023 routine inspection as well. Further observation of this violation will result in citations (fines).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
No manager was available at time of inspection. The employees working did not have knowledge of an employee illness log or what to do if a customer complaint of illness was received. Attempts were made by phone and email to reach the owner; those were unsuccessful. A follow up call was placed to the central business number listed on the website; the employee who took that call stated that the owner, and also the manager for this [Malcom Yards] location were on vacation and could not be reached. This is a repeat violation of not providing a person in charge. Further observation will result in citations (fines).
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 issuescriticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No Employee Illness Log.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Nov 7, 2024 · Original Source
Follow-Up
Nov 22, 2023
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
All foods in the small sandwich cooler were well above 41F - with special sauce at 61 and house pickles at 58F. TCS foods that had been in the cooler overnight, including the sauce and pickles, were discarded. Employees began setting up the other prep cooler (that normally holds canned soft drinks and ice cream toppings) to hold TCS foods for sandwich preparation. Person in Charge indicated by phone that the cooler that is not working well has been scheduled for servicing. Ensure all TCS foods are stored at 41F or below at all times.
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, Nov 22, 2023 · Original Source
Routine
Nov 8, 2023
Complete
Official score: 86 · Understand this area’s scale
5 recorded violations
criticalCode MN Rule 4626.0405AOther
Official wording
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed house-made pickles (which had been hot-brined) being kept in service for over seven days. Pickles were discarded. Discussed with person in charge that the hot-brining process breaks down cell walls in the vegetable and renders them a TCS food. Person in charge prefers to reduce quantity and make enough only for seven days rather than seeking a HACCP Acidification plan. A few squeeze bottles of condiments such as vegan caramel were also observed past their seven-day date marks. Ensure all hot-brined pickles and other TCS foods are used or discarded within seven days of when they are made.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.0705AFood temperature
Official wording
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
No food thermometer was available the day of inspection for taking internal food temperatures. Provide a thermometer with a thin tip for measuring the temperature of thin foods such as smashed patties.
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 4626.1595Chemicals
Official wording
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
A spray bottle of cleaner in the front service area was unlabeled. Employee provided label.
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 unsafelycriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
All foods in the prep cooler adjacent to the grill were observed above 41F - mostly in the range of 46F. Person in Charge reduced temperature setting and closed lid. Ensure TCS foods are maintained at 41F or below - even during high volume service times.
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 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
Initially, there was no person in charge available onsite who was knowledgeable about required food temperatures and sanitizing procedures. Employee called person in charge, who arrived onsite. If the person in charge is not going to be present, they can designate another person in charge but must train that individual in the food safety areas needed.
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 issuesOfficial record from Minneapolis Health Department, Nov 8, 2023 · Original Source