Food Truck · Minneapolis, MN

Five Dudes Corp

Name: Five Dudes Corp
Address: 2624 Nicollet Ave, Minneapolis, MN

2624 Nicollet Ave

Last inspected Jul 2, 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

Follow-Up

Jul 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 TCS foods in refrigerator above 41F, such as cut lettuce and mayonnaise. All TCS foods in cold-holding must be kept at 41F or below, even during busy service times. Mayonnaise was discarded. Set cooler lower or repair/replace cooler on truck to keep TCS foods at a temperature of 41F or lower.

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, Jul 2, 2026 · Original Source

Routine

Jun 18, 2026

Complete

Official score: 92 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.1110ABHandwashing

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Handwash sink was blocked with items. Employee relocated items, COS.

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

The business must follow its approved HACCP plan which does not require a variance.

Inspector’s notes

HACCP reheating logs are not being completed in conjunction with HACCP process. Instructed to complete logs for each package of reheated meat.

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 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Recorded mayo at 45F in prep line cooler. Instructed to monitor temperature of food product and adjust cooler accordingly.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Jun 18, 2026 · Original Source

Routine

Jul 4, 2025

Complete

Official score: 94 · Understand this area’s scale

2 recorded violations

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Establishment did not have quat test strips on site at the time of this inspection. Informed the PIC to ensure they have the appropriate sanitizer test strips and to use them to ensure they are properly monitoring sanitizer concentrations.

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

criticalCode MN Rule 4626.1620Chemicals

Official wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s notes

Observed concentration of quat sanitizer in the sanibucket to be higher than 400ppm. Informed the person-in-charge (PIC) to ensure they maintain quat sanitizer concentrations between 200-400PPM, and to use an appropriate quat sanitizer test strips to uproperly monitoring sanitizer concentrations. Note: This issue was immediately correcte on site.

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, Jul 4, 2025 · Original Source