Restaurant · Minneapolis, MN

Element Pizza

Name: Element Pizza
Address: 96 Broadway St Ne, Minneapolis, MN

96 Broadway St Ne

Last inspected Jul 16, 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.

Quick Answers

When was Element Pizza last inspected?: The most recent inspection on record was on Jul 16, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 96).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 2 inspections on record, from Jan 16, 2025 to Jul 16, 2026.
Has Element Pizza ever been closed by the health department?: No closure appears in the 2 inspection records we hold for this business. The earliest is dated Jan 16, 2025.

The Full Inspection History

2 inspections

Routine

Jul 16, 2026

Complete

Official score: 96 · Understand This Area’s Scale

3 recorded violations

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

Plastic clamshell containers are number 6 plastic and not recyclable in Minneapolis. Recyclable plastics are numbered 1,2, or 5 and cannot be black. See our webiste linked below or contact inspector with more questions. Green To Go - City of Minneapolis - Google Search

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 4626.0805C1Chemicals

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

Dish machine is not dispensing chlorine solution. Instructed to use three compartment sink until dish machine is repaired. This is a repeat violation for this machine, discussed testing machine weekly to ensure sanitizer is being dispensed.

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 unsafely

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

Repair dish machine to dispense sanitizing solution.

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, Jul 16, 2026 · Original Source

Routine

Jan 16, 2025

Complete

Official score: 96 · Understand This Area’s Scale

4 recorded violations

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 plastic clamshell containers to be made of #6 plastics. These are not recyclable. Provide recyclable plastics that is not black made of plastic numbers 1,2, or 5. You may also use #7 compostable plastics as long as you continue to have your "organics" waste hauler to compost them. Discussed Green to Go ordinance with staff, guidance document provided with report.

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

Brownies for customer self service lacked labels. Discussed options to provide brownies without labels if they are not self service, such as a display case that is opened by employees. If you choose to label them and keep them available for self service the label must contain: 1) Name of food 2) Net quantity 3) Ingredients in descending order, including sub-ingredients 4) Major food allergens 5) Name and address of maker or packer

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

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

Could not find evidence of a Certified Food Protection Manager (CFPM). Management has taken an approved food safety course but has not registered it with the state to obtain the CFPM certificate. Discussed certification process with manager. Please go the following website for more information on how to obtain the certificate: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

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 issues

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

Dish machine measured 0ppm sanitizer solution. Three compartment sink contained quaternary ammonium solution- sanitize all equipment in three compartment sink until dish machine is repaired.

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 unsafely

Official record from Minneapolis Health Department, Jan 16, 2025 · Original Source

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