Foodshelf · Minneapolis, MN

Division Of Indian Work

Name: Division Of Indian Work
Address: 1001 Lake St E, Minneapolis, MN

1001 Lake St E

Last inspected Sep 2, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Complete

Get the next inspection, free.

We'll email you when Division Of Indian Work has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

2 inspections

Routine

Sep 2, 2026

Complete

Official score: 96 · Understand this area’s scale

1 recorded violation

criticalCode 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 packaged sliced watermelon, yogurt, and other TCS food items in the reach-in cooler with temperatures above 41F. Per discussion with the Person In Charge, some of the food items had recently been delivered, and the reach-in cooler has been propped open during food arrangement. PIC was advise to monitor and document delivery temperatures, ensure TCS foods are transported under temperature-controlled conditions and monitor the reach-in cooler to ensure it maintains food at 41F or below.

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, Sep 2, 2026 · Original Source

Routine

Mar 4, 2025

Complete

Official score: 96 · Understand this area’s scale

1 recorded violation

criticalCode MN Rule 4626.0235A(1)Contamination

Official wording

Separate raw animal foods from ready-to-eat foods.

Inspector’s notes

Observed eggs being stored in a milk box next to prepackaged sandwiches. Eggs should be stored sperate from ready-to-eat food.

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 contamination

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

More restaurants nearby

Complete