Institution · Minneapolis, MN

Best Academy

Name: Best Academy
Address: 1300 Olson Memorial Hwy, Minneapolis, MN

1300 Olson Memorial Hwy

Last inspected May 21, 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.

The full inspection history

5 inspections

Routine

May 21, 2026

Complete

Official score: 98 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.0390BFood temperature

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Cooked vegetables were observed cooling in the Walk In Cooler being tightly covered with aluminum foil at the time of inspection. Discussed with Person In Charge that when foods are cooling, they must be uncovered for most rapid cooling. Person In Charge removed foil from containers to allow them to cool faster. When cooling TCS foods, keep containers uncovered and spread out for most rapid cooling.

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 4626.0033APermits, 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

There was no current Certified Food Protection Manager (CFPM) for the establishment at the time of inspection. Provide a current CFPM that is registered with the State of Minnesota. Information provided with emailed report and link to portal provided below: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Employ a Minnesota State registered CFPM and keep them current at all times.

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

minorCode MN Rule 4626.0235A(4)Contamination

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Salads and fruit plated onto trays were observed being stacked on top of each other at the time of inspection. Discussed with Person In Charge that food should not have trays or containers stacked on top of it as this is a risk for contaminating the food below. Retrain staff so that they do not stack containers on top of each other where the bottom of the containers are touching the food.

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, May 21, 2026 · Original Source

Routine

Dec 5, 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, Dec 5, 2025 · Original Source

Routine

May 27, 2025

Complete

Official score: 94 · Understand this area’s scale

2 recorded violations

majorCode 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

Establishment has a hot water sanitizing dish machine, but no irreversible temperature stickers or thermometer to ensure that hot water temperature is reaching 160F during the sanitizing rinse cycle to adequately sanitize dishes. Explained to Person In Charge that a separate piece of equipment that holds a maximum temperature should be used to independently determine the highest water temperature of the dishes going through the dish machine, and that it needs to reach 160F to adequately sanitize dishes. Provide an maintain a maximum registering thermometer or sticker to ensure dish machine is properly sanitizing dishes.

In plain English

More about food kept at an unsafe temperature

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

Cooked chicken was measured at 128F at the time of inspection in the Warming Unit. Discussed with Person In Charge that foods that need to be kept hot for food safety (called a TCS food) must be kept at 135F at all times to prevent harmful bacterial growth that can make kids sick. Turn up hot holding temperature on unit and ensure that the food is hot enough when it is placed into the unit to maintain safe hot holding temperatures. A discard time was set for 4 hours from the time that the food was placed in the warming unit. Maintain all hot TCS foods at 135F or higher at all times.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, May 27, 2025 · Original Source

Routine

Sep 30, 2024

Complete

Official score: 92 · Understand this area’s scale

4 recorded violations

majorCode 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

Establishment has a hot water sanitizing dish machine, but no irreversible temperature stickers or thermometer to ensure that hot water temperature is reaching 160F during the sanitizing rinse cycle to adequately sanitize dishes. Explained to Chef that a separate piece of equipment that holds a maximum temperature should be used, whether that be temperature stickers or a maximum registering thermometer. Provide and maintain on site to ensure dish machine is sanitizing dishes properly.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1565ABDPests

Official wording

Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

Inspector’s notes

Rodent droppings were observed underneath shelves in the dry storage area. Clean up droppings and contact pest control company to address issue.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

criticalCode MN Rule 4626.0905BFood temperature

Official wording

For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

Inspector’s notes

High temperature dish machine was not adequately sanitizing dishes at the time of inspection. Sanitizing rinse was measured over 5 cycles and rinse temperature did not reach 160F as required. Discussed with Chef that machine needs to sanitize dishes at 160F for them to be sanitized. Temporary sanitize step should be done in the 3 basin sink. Sink was set up and ready to sanitize dishes before end of inspection. Dishes must go through a final chemical sanitizing step in the sanitize compartment of the 3 basin sink until machine is repaired and is properly sanitizing dishes. Maintain dish machine sanitizing rinse at 160F or higher at all times.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.1445Handwashing

Official wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s notes

Main handwashing sink in kitchen was missing paper towelling at the time of inspection. Keep handwash sink stocked with paper towelling at all times of operation.

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.

Jan 8, 2024

Complete

Official score: 94 · Understand this area’s scale

3 recorded violations

majorCode 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

Establishment has a hot water sanitizing dish machine, but no irreversible temperature measuring device to ensure that hot water temperature is reaching 160F to adequately sanitize dishes. Chef mentioned that they watch the digital temperature attached to the machine to monitor hot water temperature. Explained to Chef that these thermometers attached to the machine are not always accurate and an independent means is required. Provide and maintain an independent, irreversible temperature measuring device to monitor temperature of the dish machine.

In plain English

More about food kept at an unsafe temperature

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

Pressure gauge on dish machine did not move during entire cycle of dish machine washing, rinsing and sanitizing. Mentioned this to Operations Director and Chef that they should get machine serviced so that all parts of the machine operate according to manufacturer instructions. Repair and maintain pressure gauge on 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 issues

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

Prepped pans of lasagna no deeper than 2 inches were observed sitting on the counter top measuring 64F. When asked, Chef stated that they were preparing the pans of lasagna to be stored in the Walk In Cooler and then cooked for tomorrows lunch service, but was interrupted mid-prep as they were short staffed and he had to help serve. Prep had started 1.5 hours earlier. Discussed with Chef that there were 2.5 hours left in the 4 hour ambient cooling window to get the food cooled to 41F or below safely. Chef opted to place pans on a speed rack and place them in the Walk In Freezer to cool more rapidly. After 30 minutes, temperature of product was measured at 53F. Instructed Chef to continue monitoring cooling every half hour for the remaining hour of cooling to ensure that food reached 41F or below within 4 hours, or the food would need to be discarded. Maintain all cold, TCS foods at or below 41F at all times.