Institution · Minneapolis, MN

Dunwoody Cafeteria

Name: Dunwoody Cafeteria
Address: 818 Dunwoody Blvd, Minneapolis, MN

818 Dunwoody Blvd

Last inspected Dec 9, 2025 · 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

5 inspections

Routine

Dec 9, 2025

Complete

Official score: 94 · Understand this area’s scale

7 recorded violations

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed a good cleaning needed under front line cooking area. Clean floor and maintain in a clean condition.

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 4626.0442AFood temperature

Official wording

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Inspector’s notes

Observed a consumer advisory to be missing on the printed one-page menu in the entry way to the cafeteria. Provide a consumer advisory as required and place an asterisk next to the referenced menu item that can be served undercooked.

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 4626.1040BWater, plumbing, and sewage

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

Observed a plumbing leak under the front prep line hand sink. Repair leak.

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 4626.0840CCleaning and sanitizing

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed the inside of the low boy pull out drawer below the flat top grill to have food debris buildup. Clean and maintain referenced area clean.

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

minorCode MN Rule 4626.0725ACleaning and sanitizing

Official wording

Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Inspector’s notes

Observed escutcheon plates to be missing in various areas of the kitchen. Provide and seal escutcheon plates under all three hand sinks, under both sides of dishwasher and single sink across from back cooking hood.

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

minorCode MCO 204.30AOther

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

Observed #6 white coffee cup lids and #6 ramekins. Replace items with recyclable or compostable products that are in compliance with the Minneapolis Green to Go packaging ordinance.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode MN Rule 4626.0408BFood temperature

Official wording

When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

Inspector’s notes

Observed time as a public health control used for TCS items such as lettuce and sliced tomatoes. Written procedures are on file, but facility is not indicating when the TCS foods are removed from temperature control and when they are discarded. Per operator, products are discarded after 4 hours. Fine tune process and mark times as needed.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Dec 9, 2025 · Original Source

Follow-Up

Dec 13, 2024

Complete

Official score: 98 · Understand this area’s scale

2 recorded violations

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed the floor under the front cookline equipment in need of detailed cleaning. Clean and maintain in a clean condition.

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 4626.0442AFood temperature

Official wording

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Inspector’s notes

Observed a consumer advisory to be missing in its entirety on the printed menus. Provide a consumer advisory on the printed menus. Also include an asterisk next to the referenced menu item (burger).

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Dec 13, 2024 · Original Source

Routine

Dec 4, 2024

Complete

Official score: 90 · Understand this area’s scale

9 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

Observed the walk in cooler to not be working properly. A work order was immediately placed at the time of the inspection. maintain all equipment in good working order.

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

majorCode MN Rule 4626.0840ACleaning and sanitizing

Official wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s notes

Observed the can opener piercing blade to have old dried up food debris on the blade. Per operator, can opener had not yet been used today. Clean and maintain piercing blade in a clean condition after use. Operator immediately sent can opener to ware wash area for proper wash, rinse and sanitizing.

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

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed the following areas in need of a thorough cleaning: 1) Floor under dishpit area. 2) Floor under back cook line equipment. 3) Floor under front cook line equipment. Clean and maintain all areas in a clean condition.

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

minorCode MN Rule 4626.1260Other

Official wording

Have a covered trash can in toilet rooms.

Inspector’s notes

Observed a covered garbage can to be missing in both the men's and women's hallway bathrooms used by food service employees. Provide a covered garbage can in both bathrooms.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MCO 204.30BOther

Official wording

GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)

Inspector’s notes

Observed PE lined cups in use on site. Discussed requirements of green to go packaging ordinance with operator. All items need to be either recyclable or compostable. Operator to replace existing products with products that are in compliance with the ordinance. An informational sheet on what is acceptable is being sent out with the inspection report.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode MN Rule 4626.0408AOther

Official wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s notes

Observed various TCS foods on ice such as cut lettuce and sliced tomatoes. Per operator, the use of time as a public health control was being used but no written procedures were being kept on file. Discussed requirements with operator and an example of a TPHC form is being sent out with the inspection report. If current process will continue, operator will develop written procedures and keep on file, otherwise all TCS foods will be kept under mechanical refrigeration.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MN Rule 4626.0435AFood source and labeling

Official wording

Label all food packages as required by the law.

Inspector’s notes

Observed pudding cups, sandwiches and packaged to go boxes with food products available for customer self-service with no labels on the packaged items. Discussed labeling requirements with operator. If the current process will continue then the following information will be required on a label that needs to be adhered to each individually packaged item: Business name, address, product name, complete ingredient list in descending order or net weight and content and any allergens. Maintain all packaged items for customer self-service properly labeled.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

majorCode MN Rule 4626.0442AFood temperature

Official wording

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Inspector’s notes

Observed a consumer advisory missing in its entirety on the printed menus. Establishment currently has a proper consumer advisory posted on site throughout the facility but needs to also provide on the printed menus. Recommended to operator to copy current verbiage on site and include on the printed menus. Operator to also mrk or asterisk referenced items as needed on menus too.

In plain English

More about food kept at an unsafe temperature

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 TCS foods such as rice 44F, soup 44F, black beans 45F and cooked beef 44F in the walk in cooler. It appeared at the time of the inspection that the cooler was not working properly. Operator was instructed to discard all TCS foods out of proper temperature in the walk in cooler and had put in a work order for repair of walk in cooler. Maintain walk in cooler in working order.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Dec 4, 2024 · Original Source

Follow-Up

Dec 14, 2023

Complete

Official score: 100 · Understand this area’s scale

1 recorded violation

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 THE FOLLOWING IN NEED OF REPAIR: 1) SEVERAL UPRIGHT SHELVING UNITS IN THE WALK IN COOLER WERE BADLY CORRODED. (PER PIC, NEW SHELVING UNITS HAVE ARRIVED AND ARE TO BE ASSEMBLED TO REPLACE THE CORRODED SHELVING UNITS IN THE NEXT DAY.) 2) FRONT PREP LINE HOT HOLDING UNIT. THE REFERENCED UNIT HAS BEEN TAKEN OUT OF SERVICE AT THIS TIME. BUSINESS IS LOOKING INTO ELECTRICAL COMPONENTS AND CAPACITY IN THE FRONT PREP LINE AREA. NO HOT HOLDING WAS TAKING PLACE AT THE TIME OF THE FOLLOW UP INSPECTION AS THE LUNCH SERVICE WAS SHUTTING DOWN FOR THE HOLIDAY BREAK. MAINTAIN ALL AREAS IN GOOD REPAIR.

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

Official record from Minneapolis Health Department, Dec 14, 2023 · Original Source

Routine

Nov 30, 2023

Complete

Official score: 86 · Understand this area’s scale

10 recorded violations

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

OBSERVED THE BUSINESS TO HAVE THE INCORRECT IRREVERSIBLE TEST STRIPS FOR THE HIGH TEMPERATURE DISHWASHER. CONTACT SUPPLIER AND OBTAIN TEST STRIPS DESIGNED TO MEASURE THE UTENSIL SURFACE TEMPERATURE. ONCE OBTAINED, MAINTAIN ON SITE FOR REGULAR USE.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1457Handwashing

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

OBSERVED NO HANDWASHING SIGNAGE POSTED IN THE EMPLOYEE BATHROOMS TO REMIND EMPLOYEES TO WASH THEIR HANDS AFTER USING THE BATHROOM AND BEFORE RETURNING TO WORK. PROVIDE AND POST AS RESQUIRED.

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

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

OBSERVED THE FLOOR UNDER THE COOKLINE EQUIPMENT IN NEED OF A THOROUGH CLEANING. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

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

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 THE FOLLOWING IN NEED OF REPAIR: 1) FRONT PREP LINE HOT HOLDING UNIT WAS NO LONGER WORKING AND HOLDING ADEQUATE TEMPERATURES. REPLACE UNIT. 2) SEVERAL UPRIGHT SHELVING UNITS IN THE WALK IN COOLER WERE BADLY CORRODED. REPLACE CORRODED SHELVING WITH NEW INTACT SHELVING. MAINTAIN ALL EQUIPMENT IN GOOD REPAIR.

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 MCO 204.30AOther

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

OBSERVED #6 RAMEKINS, #6 LIDS FOR POP AND COFFEE IN THE FRONT CUSTOMER SELF-SERVICE AREA AS WELL AS PE LINED CUPS AND BLACK PLASTIC LIDS IN THE STORAGE ROOM ON SITE. ALL REFERENCED ITEMS ARE NOT COMPLIANT WITH THE MINNEAPOLIS GREEN TO GO PACKAGING ORDINANCE. REPLACE ITEMS WITH COMPLIANT PRODUCTS. AN INFORMATIONAL SHEET ON THE ORDINANCE IS BEING SENT OUT WITH THE INSPECTION REPORT.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode MN Rule 4626.0390BFood temperature

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

OBSERVED A CONTAINER OF BURRITO MIX TO BE TIGHTLY COVERED WITH SARAN WRAP IN THE WALK IN COOLER WHILE COOLING. DISCUSSED VARIOUS COOLING METHODS WITH OPERATOR. THE SARAN WRAP WAS REMOVED FROM THE CONTAINER OF BURRITO MIX DURING THE INSPECTION. PERSON IN CHARGE TO REAFFIRM PROPER COOLING METHODS WITH STAFF ON SITE.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0442BFood temperature

Official wording

The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

Inspector’s notes

OBSERVED THROUGH DISCUSSION WITH PERSON IN CHARGE THAT PER REQUEST OF CUSTOMERS, BOTH BURGES AND EGGS MAY BE SERVED UNDERCOOKED. THERE IS CURRENTLY A CONSUMER ADVISORY PRESENT ON SITE, BUT THE DISCLOSURE STATING THE FOOD IS RAW OR UNDERCOOKED AS WELL AS AN ASTERISK NEXT TO THE MENU ITEM DIRECTING THE CUSTOMERS TO A FOOTNOTE STATING THE FOOD IS RAW OR UNDERCOOKED IS MISSING AS WELL. OPERATOR TO ADD THE FOLLOWING STATEMENT AND ASTERISK TO THE MENU. . *THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. IF SO CHOSEN, THE ENTIRE STATEMENT HIGHLIGHTED IN RED BELOW CAN BE ADDED TO THE PLACARD/MENU. * These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. GOING FORWARD, IF SERVING RAW OR UNDERCOOKED FOOD PRODUCTS, MONITOR ALL PLACARDS/MENUS TO ENSURE A PROPER CONSUMER ADVISORY AND DISCLOSURE STATEMENT IS PRESENT.

In plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0235A(2)Food temperature

Official wording

Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

Inspector’s notes

OBSERVED RAW CHICKEN STORED ABOVE RAW BEEF IN WALK IN COOLER. DISCUSSED PROPER STACKING ORDER OF RAW ANIMAL PROTEINS WITH OPERATOR. RAW CHICKEN WAS RELOCATED TO BOTTOM SHELF AND BELOW RAW BEEF DURING INSPECTION.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1475DFacility maintenance

Official wording

Discontinue operating the ventilation system with the filters removed.

Inspector’s notes

OBSERVED A FEW OF THE HOOD BAFFLES TO BE REMOVED FROM THE HOOD WHILE COOKING WAS TAKING PLACE ALONG THE KITCHEN COOKLINE. GOING FORWARD, ALL BAFFLES NEED TO BE PRESENT WHEN THE HOOD SYSTEM IS IN OPERATION.

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 4626.0395A1Food temperature

Official wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s notes

OBSERVED RICE, BLACK BEANS AND PINTO BEANS TO BE BETWEEN 118-120*F IN ONE OF THE HOT HOLDING UNITS ALONG THE FRONT PREP/SERVICE LINE. PER OPERATOR, UNIT WAS WORKING EARLIER IN DAY. PRODUCT HAD NOT BEEN OUT OF TEMP FOR TOO LONG AND WAS THEREFORE REHEATED TO PROPER TEMPERATURES PRIOR TO BEING RELOCATED INTO A FULLY FUNCTIONING UNIT. OPERATOR TO REPLACE HOT HOLDING UNIT THAT APPEARED TO NO LONGER BE WORKING.