Restaurant · Minneapolis, MN

Emilys Lebanese Deli

Name: Emilys Lebanese Deli
Address: 641 University Ave Ne, Minneapolis, MN

641 University Ave Ne

Last inspected Mar 24, 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

3 inspections

Routine

Mar 24, 2026

Complete

Official score: 94 · Understand this area’s scale

4 recorded violations

minorCode MN Rule 4626.1325A1Cleaning and sanitizing

Official wording

Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

Inspector’s notes

Floor beneath the ice machine is cement. Seal the floor with approved sealant or install approved tile.

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 4626.0123Cleaning and sanitizing

Official wording

Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

Inspector’s notes

There is no method to clean up vomit or diarrhea. Provide a method and train staff. Guidance document provided with report.

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 4626.0380ABCFood temperature

Official wording

Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

Inspector’s notes

Observed raw meat thawing on the counter top. This is not approved. Discussed thawing methods with staff on site. Only use one of the methods outlined in the rule above.

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

criticalCode MN Rule 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

There is no log onsite to record employee illness. Log provided with report. Discussed employee illness policies. Record employee illness when employee call in sick for a scheduled shift or leave work due to illness. Record: 1) employee name 2) date employee called in/ or left work 3) illness symptoms 4) date employee returns to work

In plain English

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

More about other finding

Official record from Minneapolis Health Department, Mar 24, 2026 · Original Source

Routine

Apr 16, 2025

Complete

Official score: 94 · Understand this area’s scale

6 recorded violations

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

There is no State Certified Food Manager employed. This violation has been called since 2018, a citation will be issued and provided with this report. Contact inspector with any questions about how to obtain a Certified Food Manager Certificate.

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

minorCode MN Rule 4626.1325A1Cleaning and sanitizing

Official wording

Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

Inspector’s notes

Floor beneath ice machine in basement is cement. Provide approved flooring beneath and two feet around the ice machine. Contact inspector with any questions about approved flooring.

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 4626.0123Cleaning and sanitizing

Official wording

Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

Inspector’s notes

Staff could not locate, and were not aware of, procedures to clean up vomit or diarrhea. Procedures provided with report.

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 4626.0235A(4)Contamination

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Observed multiple foods in the lowboy cooler without covers. Examples include olives, baba ganoush and hummus. Keep food covered. Discussed options with staff.

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

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 dish machine to leak a large amount of water and soap suds onto floor. Observed display cooler to have an air temperature of 45F. The cooler should be able to maintain food at 41F during busy times. 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

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 foods in the display cooler to measure above 41F. Examples include: stuffed cabbage at 44F, tabouli at 43F. Display cooler has large doors which had been opened repeatedly during their recent rush. Instructed staff to monitor food temperatures and discard any food that did not cool to 41F before end of shift.

In plain English

More about food kept at an unsafe temperature

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

Routine

Apr 19, 2024

Complete

Official score: 96 · Understand this area’s scale

6 recorded violations

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

There is no Certified Food Protection Manager. Certificate posted expired in 2017 and this violation has been repeated since 2018. Failure to comply with this violation by the next routine inspection will result in citations. Provide at least one employee with a Certified Food Protection Manager Certificate. Contact inspector with any questions about how to obtain the certificate.

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

minorCode MN Rule 4626.1325A1Cleaning and sanitizing

Official wording

Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

Inspector’s notes

Floor beneath the ice machine in the basement is cement. Provide approved flooring beneath and and two feet around the ice machine. Approved flooring could be: quarry tile, tile and approved epoxy flooring. Contact inspector if there are questions before installing.

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 4626.1457Handwashing

Official wording

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

Inspector’s notes

All handwashing sinks are missing handwashing posters. Provide.

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

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s notes

There is no method to test the dish temperature of the hot water sanitizing dish machine. Provide. -If a thermometer is used it must be waterproof and have a min/max setting -If a single use method is used it must be for 160F

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0490Cleaning and sanitizing

Official wording

Discontinue using wood and wood wicker as a food contact surface.

Inspector’s notes

Observed chipped wooden bowl holding food in the reach-in. Remove all chipped wooden bowls as they cannot be sanitized. You may used a wooden bowl for salad bowls only if it is good condition and is made of maple or an equivalently hard, closed-grained wood.

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 4626.0123Cleaning and sanitizing

Official wording

Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

Inspector’s notes

There are on procedures for the clean up of vomit or fecal matter. Suggested procedures provided with report. You may use these procedures or develop your own. Make sure that management knows where procedures are kept in case of incident.

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

Official record from Minneapolis Health Department, Apr 19, 2024 · Original Source