Routine
Jun 3, 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, Jun 3, 2026 · Original Source
Institution · Minneapolis, MN
Bethune School
917 Emerson Ave N
Last inspected Jun 3, 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
6 inspectionsRoutine
Nov 7, 2025
Complete
Official score: 96 · Understand this area’s scale
1 recorded violation
criticalCode MN Rule 4626.1620Chemicals
Official wording
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Quat sanitizer dispenser at the 3 basin sink was measured greater than 400PPM at the time of inspection. Product use label indicates a safe and effective range of 150PPM-400PPM. Reduce sanitizer dispensing concentration so that it is within the acceptable range specified on the manufacturer's label. While awaiting service, instructed staff to dilute concentration with a small amount of water and measure with the corresponding quat sanitizer test kit to ensure it is within range before using.
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 unsafelyOfficial record from Minneapolis Health Department, Nov 7, 2025 · Original Source
Routine
May 30, 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, May 30, 2025 · Original Source
Routine
Nov 19, 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 19, 2024 · Original Source
Routine
May 17, 2024
Complete
Official score: 96 · Understand this area’s scale
2 recorded violations
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
Expired Certified Food Protection Manager (CFPM) certificate posted. Searched designated CFPM in the system and could not verify current certification. Chef stated that they have completed the course and are waiting for the school representative to send and pay for the CFPM certificate application. Submit application with approved course certificate to the State of Minnesota. Once certificate is obtained, post certificate in establishment for inspectors to verify during routine inspections. Maintain current CFPM. This is a repeat violation. If this violation is observed at the next routine inspection, a citation may be assessed.
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 4626.1620Chemicals
Official wording
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Quat sanitizer from the dispenser at the 3 basin sink was measured at a concentration of 500PPM at the time of inspection. Concentration specified 150-400PPM on chemical label. DIscussed with Chef that they would need to have sanitizer serviced to reduce concentration to safe and recommended levels. As a temporary means of fixing the issue until service is provided by chemical supplier, Chef was instructed to dilute concentration with water and measure with test kit to ensure sanitizer was 400PPM or lower. Service sanitizer bucket dispenser and ensure that sanitizer is within range specified on chemical label. Maintain sanitizer within safe and effective range at all times.
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 unsafelyOfficial record from Minneapolis Health Department, May 17, 2024 · Original Source
Routine
Jan 8, 2024
Complete
Official score: 96 · Understand this area’s scale
2 recorded violations
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
Expired Certified Food Protection Manager (CFPM) certificate posted. Searched designated CFPM in system and could not verify current certification. Chef stated that they have completed the course, there is a school representative that submits and pays for all CFPM certificates and the rep has not yet submitted the application. Submit CFPM certificate with completed application to the State of Minnesota and once approved, post CFPM certificate in establishment. Maintain 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 issuescriticalCode MN Rule 4626.1620Chemicals
Official wording
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Quat sanitizer was measured at a concentration of 500PPM at the time of inspection, directly from the dispenser. Concentration specified 150 - 400PPM on chemical label. Discussed with Chef that they would need to have sanitizer serviced to reduce concentration. As a temporary means of fixing the issue until service could be provided by chemical supplier, Chef was instructed to dilute concentration with water and measure with test kit to ensure sanitizer was 400PPM or lower. Service sanitizer bucket dispenser and ensure that sanitizer is within range specified on chemical label. Maintain sanitizer within safe and effective range at all times.
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 unsafelyOfficial record from Minneapolis Health Department, Jan 8, 2024 · Original Source