Routine
Nov 6, 2025
Complete
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Nov 6, 2025 · Original Source
Grocery · Minneapolis, MN
Fresh Market
150 5th St S #265
Last inspected Nov 6, 2025 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Fresh Market last inspected?
- The most recent inspection on record was on Nov 6, 2025. The result listed by Minneapolis Health Department was “Complete” (official score 100).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 2 inspections on record, from Nov 16, 2023 to Nov 6, 2025.
- Has Fresh Market ever been closed by the health department?
- No closure appears in the 2 inspection records we hold for this business. The earliest is dated Nov 16, 2023.
The Full Inspection History
2 inspectionsRoutine
Nov 16, 2023
Complete
Official score: 94 · Understand This Area’s Scale
4 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
Observed numerous cans being stored in handwash sink. Do not store anything in handsink - keep sink accessible for handwashing.
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.
More about handwashing problemscriticalCode 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 the right side fresh food cooler maintaining TCS foods at 45*F. Maintain all TCS foods at 41*F or less.
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 temperatureminorCode 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 right side fresh food cooler maintaining TCS foods at 45*F. Observed unit maintaining a temperature of 48*F. Turn down thermostat or have unit serviced so that it maintains a temperature of 41*F or less.
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 issuesminorCode MN Rule 4626.1515Facility maintenance
Official Wording
Keep the physical facilities in good repair.
Inspector’s Notes
Correct the following: Batteries in the paper towel dispenser at back employee handsink were not working. Replace the batteries.
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 issuesOfficial record from Minneapolis Health Department, Nov 16, 2023 · Original Source