Routine
Feb 10, 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, Feb 10, 2026 · Original Source
Restaurant · Minneapolis, MN
Cultural Wellness Center
920 Lake St E #101
Last inspected Feb 10, 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
3 inspectionsRoutine
Jan 23, 2025
Complete
Official score: 96 · Understand this area’s scale
1 recorded violation
criticalCode MN Rule 4626.0405AOther
Official wording
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed cooked okra in walk in cooler with date mark of 1-4-25. Discussed 7 day limit for TCS food with operator. Operator discarded product during inspection.
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, Jan 23, 2025 · Original Source
Routine
Jan 17, 2024
Complete
Official score: 96 · Understand this area’s scale
4 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
Operator Robert has a servsafe certificate but no State issued CFPM certificate is available on site or online. Ensure at least one full time employee has obtained that CFPM credential from the State and display this certificate. Inspector is sending CFPM application with report.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Establishment uses chlorine bleach to sanitize countertops and tables, but no chlorine test strips on site. Ensure you have test strips for each type of sanitizer used on site.
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 problemsminorCode MN Rule 4626.0490Cleaning and sanitizing
Official wording
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s notes
Observed scored wooden cutting board on site. Discontinue using wooden cutting boards.
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 problemsmajorCode 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
Observed paper towels missing from handwash sink. Ensure all handwash sinks are fully stocked.
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.
More about handwashing problemsOfficial record from Minneapolis Health Department, Jan 17, 2024 · Original Source