Restaurant · Minneapolis, MN

Crave

Name: Crave
Address: 825 Hennepin Ave #222, Minneapolis, MN

825 Hennepin Ave #222

Last inspected Apr 9, 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 inspections

Routine

Apr 9, 2026

Complete

Official score: 100 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

The kitchen epoxy flooring issue remains unresolved. The flooring is worn, exposing the underlying concrete in several areas. The MOD was informed that the flooring must be repaired or replaced. If epoxy is selected, specification sheets and a physical sample must be submitted to the Health Department for review and approval prior to installation. The MOD was also advised that a minimum $200 citation will be issued if this issue is not corrected by the next inspection, and citation amounts will double at each subsequent inspection if the violation remains unresolved.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

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

Observed that the rinse gauge on the hot-temp dish machine was not functioning properly. Informed the manager on duty (MOD) that the machine needs to be serviced to ensure the gauge operates correctly, allowing staff to accurately monitor rinse temperatures and determine when adjustments or additional service are required.

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

minorCode MN Rule 4626.0033DPermits, training, and postings

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

The establishment’s Certified Food Protection Manager (CFPM) certification expired two months ago on 02/07/2026. The MOD stated she is currently renewing her certification. MOD was instructed to post the updated certificate as soon as it is received.

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

Official record from Minneapolis Health Department, Apr 9, 2026 · Original Source

Routine

Mar 20, 2025

Complete

Official score: 96 · Understand this area’s scale

2 recorded violations

minorCode MN Rule 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

The issue of the epoxy flooring in the kitchen is still ongoing and not resolved yet where the existing flooring has worn out in several areas of the kitchen with the underlying concrete exposed. The original epoxy flooring installed appears to be not of the approved type nor consistent and thick enough to meet the Health Dept requirement. Informed the MOD they MUST repair or replace the epoxy flooring, and if they choose to install epoxy flooring, they MUST first submit spec sheets and an actual sample of the epoxy flooring before installing it for review and approval by the Health Dept.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

criticalCode MN Rule 4626.0805C1Chemicals

Official wording

Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

Inspector’s notes

Concentration of chlorine sanitizer in the bar glasswasher was 0ppm. Manager on duty (MOD) and chef primed the sanitizer dispenser and got the proper concentration of chlorine flowing in to the machine. This issue was immediately corrected on site.

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 unsafely

Official record from Minneapolis Health Department, Mar 20, 2025 · Original Source

Routine

Mar 20, 2024

Complete

Official score: 92 · Understand this area’s scale

5 recorded violations

majorCode MN Rule 4626.1440Handwashing

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

Several handwash sinks are still missing signs. Informed the MOD they MUST post handwash signs at all handwash sinks.

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.

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

- Broken and missing floor tiles and base coves were observed in areas of the kitchen. Informed the MOD they MUST repair/replace all broken/missing floor tiles and base coves. - The epoxy flooring has worn out in several areas of the kitchen where the underlying concrete is exposed. The original epoxy flooring installed appears to be not of the approved type nor was it thick enough to meet the Health Dept requirement. Informed the MOD they MUST repair or replace the epoxy flooring, and if they choose to install epoxy flooring, they MUST first submit spec sheets and an actual sample of the epoxy flooring before installing it for review and approval by the Health Dept. - Several loose FRP wall panels and corner guards were observed in the kitchen. Informed the MOD they MUST repair/replace all loose FRP wall panels and corner guards and ensure the FRP is securely attached to the wall.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

criticalCode MN Rule 4626.0900Cleaning and sanitizing

Official wording

Sanitize food contact surfaces before using and after cleaning.

Inspector’s notes

The water temps of the hot temp dish machine did not reach the minimum required for the wash and rinse cycles, and the hot-temp test strips used did not indicate the rack temp reach the required 160*F. Informed the MOD they MUST immediately discontinue using the dish machine until its serviced to maintain the minimum water temps required for the wash and rinse cycles.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

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 did not have hot-temp test strips or a suitable thermometer to manually monitor the dish machine's water temps for the wash and rinse cycles. Informed the MOD they must have and use hot-temp test strips or a suitable thermometer to manually monitor the dish machine's water temps for the wash and rinse cycles

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 4626.1540Equipment and utensils

Official wording

Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

Inspector’s notes

Observed wet mop used the previous night stored in and drying inside the mop bucket. Informed the MOD they must provide mops hangers above the mop sink, and hang the mops to dry above the sink.