Institution · Minneapolis, MN

De Lasalle High School

Name: De Lasalle High School
Address: 1 De Lasalle Dr, Minneapolis, MN

1 De Lasalle Dr

Last inspected Apr 28, 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

6 inspections

Routine

Apr 28, 2026

Complete

Official score: 94 · Understand this area’s scale

3 recorded violations

criticalCode MN Rule 4626.1085AWater, plumbing, and sewage

Official wording

Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

Inspector’s notes

The spray arm hangs below the flood level rim of the sink. Replace the spring so that it does not hang into the sink.

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 problems

minorCode MN Rule 4626.1040BWater, plumbing, and sewage

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

Three compartment sink is leaking, repair.

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 problems

majorCode MN Rule 4626.0390AFood temperature

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Coleslaw found at 46F & 51F in service line coolers. Per discussion product had been made about 2 hours prior. Discussed cooling methods- the line coolers are not adequate for cooling foods as they do not have the needed air flow. Discussed cooling completely in the walk-in cooler before service.

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

Official record from Minneapolis Health Department, Apr 28, 2026 · Original Source

Routine

Nov 4, 2025

Complete

Official score: 96 · Understand this area’s scale

1 recorded violation

criticalCode MN Rule 4626.1085AWater, plumbing, and sewage

Official wording

Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

Inspector’s notes

Spray arm at dish machine hangs, and is stored, below spill rim. Repair.

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 problems

Official record from Minneapolis Health Department, Nov 4, 2025 · Original Source

Routine

May 13, 2025

Complete

Official score: 96 · Understand this area’s scale

1 recorded violation

criticalCode MN Rule 4626.1085AWater, plumbing, and sewage

Official wording

Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

Inspector’s notes

Spray arm at dish machine hangs below the spill rim. Repair.

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 problems

Official record from Minneapolis Health Department, May 13, 2025 · Original Source

Routine

Nov 26, 2024

Complete

Official score: 96 · Understand this area’s scale

2 recorded violations

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

Walk in cooler door handle is broken. Repair has already been ordered.

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

criticalCode MN Rule 4626.1085AWater, plumbing, and sewage

Official wording

Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

Inspector’s notes

Observed spray arm at dish machine hanging below the spill rim. Repair.

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 problems

Official record from Minneapolis Health Department, Nov 26, 2024 · Original Source

Routine

May 7, 2024

Complete

Official score: 92 · Understand this area’s scale

3 recorded violations

majorCode 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

There is no thin diameter probe thermometer to test thin foods. Provide. Discussed requirements with PIC who made a note to order thermometers.

In plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0225AHandwashing

Official wording

Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Inspector’s notes

Observed staff slicing pizza without glove. The pizza was held in place with a bare hand touching the crust. PIC immediately informed staff to wash hands and don gloves. Do not touch ready to eat foods with bare hands. Observed apples for self-service without tongs. Students were grabbing apples with bare hands and touching other apples while doing so. Discussed having tongs available with PIC.

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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Observed: -Cart stored in front of handwashing sink in dish room -Staff cleaning thermometer in handwashing sink in kitchen Do not block handwashing sinks. Make sure handwashing sinks are used for handwashing only and no other tasks. Discussed with PIC who instructed staff on sink usage.

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.

Nov 7, 2023

Complete

Official score: 98 · Understand this area’s scale

2 recorded violations

majorCode 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

There is no food thermometer with a small diameter probe. Provide. Discussed approved options with PIC.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Tile near floor drain is missing. Repair so that floor is non-absorbent and easily cleanable.

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

Official record from Minneapolis Health Department, Nov 7, 2023 · Original Source