Routine
Aug 21, 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, Aug 21, 2026 · Original Source
Grocery · Minneapolis, MN
Caspian Market Place
2418 University Ave Se
Last inspected Aug 21, 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.
The full inspection history
3 inspectionsRoutine
Aug 21, 2025
Complete
Official score: 96 · Understand this area’s scale
4 recorded violations
minorCode MN Rule 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
A few repackaged dry items are lacking labels. These include packaged candies, dill weed, dried citrus. Provide a label with the common name, address of repackaging, ingredient list (if more than the common name), any allergens.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode MN Rule 4626.0435CFood source and labeling
Official wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s notes
A couple barrels of nuts and seeds have added ingredients, but are lacking ingredient labels. Provide ingredient labels.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemscriticalCode MN Rule 4626.0320AContamination
Official wording
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s notes
Barrels of shelled nuts are displayed without covers or sneeze guards. Provide covers or sneeze guards to prevent these ready to eat foods from being contaminated by customer contact.
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 contaminationminorCode MCO 204.30AOther
Official wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Some Styrofoam clamshell to-go containers were in use. These are not allowed by Minneapolis Green To Go ordinance. Find information about compostable and recyclable plastic containers at: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
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, Aug 21, 2025 · Original Source
Routine
Aug 20, 2024
Complete
Official score: 94 · Understand this area’s scale
5 recorded violations
minorCode MN Rule 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Two packages of dry rice did not have product labels. Owner printed labels and added them.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode MN Rule 4626.0435CFood source and labeling
Official wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s notes
Barrels of bulk nuts and seeds for customer self-dispensing did not have labels. Provide labels or signs as indicated above. For any items that contain multiple ingredients (like coated seeds), include ingredient lists.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemscriticalCode MN Rule 4626.0320AContamination
Official wording
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s notes
Barrels of bulk nuts and seeds for customer self-dispensing did not have lids or other measures to prevent contamination. Provide protection from contamination.
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 contaminationminorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
The handsink in the market deli counter area is broken. Owner states repair service has been ordered. Repair the hand sink to full functionality.
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 problemsmajorCode MN Rule 4626.0705BFood temperature
Official wording
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
No thin-tipped food thermometer was available. Provide one.
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 20, 2024 · Original Source