Routine
Aug 18, 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 18, 2026 · Original Source
Restaurant · Minneapolis, MN
Dogwood Coffee Co
4023 Lake St E
Last inspected Aug 18, 2026 · View Map ↗ · Compare ↗
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Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine
Aug 5, 2025
Complete
Official score: 100 · Understand this area’s scale
1 recorded violation
minorCode MN Rule 4626.0337Contamination
Official wording
Protect food from miscellaneous sources of contamination.
Inspector’s notes
Observed the fly bug zapper sitting on the prep table which is used to prep syrups. This was discussed and person in charge moved the equipment to a wall near the door.
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 contaminationOfficial record from Minneapolis Health Department, Aug 5, 2025 · Original Source
Routine
Jul 22, 2024
Complete
Official score: 92 · Understand this area’s scale
2 recorded violations
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
Observed warewash chlorine ppm at 0.0. Contractor to be callled. Use 3-comp until proper sani level achieved.
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 unsafelycriticalCode 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 pudding and eggs in cooler at 50F. Discussed with staff and cooler adjusted and monitor to lower temperature.
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, Jul 22, 2024 · Original Source