Routine
Oct 5, 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, Oct 5, 2026 · Original Source
Restaurant · Minneapolis, MN
Capitol Cafe
2417 Franklin Ave E #101
Last inspected Oct 5, 2026 · View Map ↗ · Compare ↗
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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
- When was Capitol Cafe last inspected?
- The most recent inspection on record was on Oct 5, 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 Aug 29, 2024 to Oct 5, 2026.
- Has Capitol Cafe ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Aug 29, 2024.
The Full Inspection History
3 inspectionsRoutine
Sep 19, 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
Observed sani spray bottle at over 200 ppm chlorine. Maintain the ppm at 50-200 ppm. This was discussed and corrected onsite.
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, Sep 19, 2025 · Original Source
Routine
Aug 29, 2024
Complete
Official score: 92 · Understand This Area’s Scale
5 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
Observed no CFPM employed here. Obtain class info at thr following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
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 issuesmajorCode MN Rule 4626.0680BEquipment and utensils
Official Wording
Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
Inspector’s Notes
Observred too small of compartments for the large size of the utensils being washed.
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 issuesmajorCode MN Rule 4626.1720AFood temperature
Official Wording
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s Notes
Observed expansion of menu and operating at a commissary without a food plan review. Cease this operation of cooking offsite until a food plan review has been submitted.
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 temperatureminorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
Inspector’s Notes
Observed the compartments of 3-comp sink unable to hold water. Obtain plugs or similar to hold water in the sinks
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 problemscriticalCode 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 tcs foods cooked one day prior within the reachin at 60F. These foods were tossed. Discussed the need for more refrigeration.
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, Aug 29, 2024 · Original Source