Restaurant · Minneapolis, MN

Fresh Thyme Farmers Market

Name: Fresh Thyme Farmers Market
Address: 24 30th Ave Se, Minneapolis, MN

24 30th Ave Se

Last inspected Jun 26, 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

4 inspections

Routine

Jun 26, 2026

Complete

Official score: 96 · Understand this area’s scale

4 recorded violations

minorCode MN Rule 4626.1580ABFacility maintenance

Official wording

Remove all items unnecessary to the operation of the business from the premises.

Inspector’s notes

Several unused pieces of equipment owned by the deli are stored in the far end of the space where an independently licensed sushi business operates. Work with that business to remove unnecessary items.

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

minorCode MN Rule 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

The poured floor covering in the deli is beginning to peel and crack. Begin preparing a timeline for replacement. Do not install any new flooring material without consulting Minneapolis Environmental Health for review or the specifications on the product proposed. The consultation has no cost and providing new floor coverings will not require any permits.

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 4626.0395A2Food temperature

Official wording

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

Inspector’s notes

In the island merchandizer and the unit just outside the deli, packages of pre-roasted chicken and sliced meats set on the top of a stack of packages were observed above 41F. Those packages on the bottom of the stacks were maintaining 41F. Adjust the temperature setting of these units down and/or change how the packages are arranged to maintain all at proper temperature.

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 4626.0620AEquipment and utensils

Official wording

Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

Inspector’s notes

Several open cold-holding units in the deli's customer self service area did not have thermometers in the warmest part of the units to more accurately measure the air temperature packaged foods were maintained in. Rather, thermometers for the integrated monitoring system were located at the back of units. Relocate the integrated monitoring thermometers OR add free standing thermometers nearer the front of these units for staff to actively monitor.

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, Jun 26, 2026 · Original Source

Follow-Up

Jul 15, 2025

Complete

Official score: 96 · Understand this area’s scale

2 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

Several managers just took a required CFPM class and passed the test. Have at least one of those individuals (who provides oversight of the deli/bakery) apply to Minnesota Department of Health with their class certificate. See the MDH application process at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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 4626.0130AFood source and labeling

Official wording

All food must be from approved sources.

Inspector’s notes

Bakery items from Mixin' It Up, Sak Rapids, does not yet have a wholesale or distributor's license to be considered an approved source.

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

Official record from Minneapolis Health Department, Jul 15, 2025 · Original Source

Routine

Jun 30, 2025

Complete

Official score: 88 · Understand this area’s scale

5 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 not yet a Minnesota Certified Food Protection Manager onsite, but several managers/employees are scheduled to take the exam next week. When class certificates are received, at least one manager/employee must apply online to Minnesota Department of Health to become state-registered. This can only be done within the first six months of passing the exam. Find the online process at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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

minorCode MN Rule 4626.0875Cleaning and sanitizing

Official wording

Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.

Inspector’s notes

The clean-in-place pieces of the meat and cheese slicers in the deli were only sanitized, without first washing and rinsing their food contact surfaces. Discussed with persons in charge and employees that those pieces must also be washed, then rinsed, then sanitized. Check the manufacturer's instructions. If those cannot be found, wash with detergent solution and clean cloth, rinse with water from a spray bottle, then sanitize the clean, rinsed surfaces with solution from spray bottle.

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 4626.0130AFood source and labeling

Official wording

All food must be from approved sources.

Inspector’s notes

Bakery is reselling gluten free and dairy free bread products from Mixin It Up, Sauk Rapids. No record of this company having a wholesale license has been found. Discontinue purchasing product from this source until they have obtained a wholesale license (from Minnesota Department of Agriculture).

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

criticalCode MN Rule 4626.0405AOther

Official wording

Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

Inspector’s notes

Sliced deli meat was being used to make sandwiches which were packaged and dated to sell by more than seven days after the meat package itself was opened. Ensure the sandwiches are date marked to be discarded at the end of the seventh day after the meat or cheese they contain was opened.

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 4626.0040DPermits, training, and postings

Official wording

The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.

Inspector’s notes

Per discussion, a policy was place that allowed the corporate food safety contact to determine whether a customer complaint of illness should be reported to the Minnesota Department of Health or not. Correct this policy to ensure that every customer complaint of illness (vomiting or diarrhea) is automatically reported to Minnesota Department of Health. Report by calling 1-877-FOOD-ILL or directly online at: https://www.health.state.mn.us/diseases/foodborne/reporting.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

Official record from Minneapolis Health Department, Jun 30, 2025 · Original Source

Routine

Jul 3, 2024

Complete

Official score: 98 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.0390AFood temperature

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Observed pulled rotisserie chicken meat already packaged into sales containers and set on floor, but at 45F. The chicken had recently been pulled - during which time it warmed slightly from refrigeration temperatures. Discussed with Person in Charge that the open air, self-service coolers are not designed to cool food, and the full re-cooling could be done more effectively in the walk-in cooler. Employee brought pulled chicken back to the walk-in for cooling. Train employees to cool prepared TCS foods by spreading out in thin layers not thicker/deeper than two and a half inches, uncovered, until completely cool.

In plain English

More about food kept at an unsafe temperature

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

No CFPM is employed. To become a MN CFPM, take an approved class and test, then mail the class certificate to the Minnesota Department of Health along with a CFPM application form. See: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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

minorCode MN Rule 4626.435B (1-4,6-7)Food source and labeling

Official wording

Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

Inspector’s notes

Observed packaged soup cups from deli in customer self-serve area without ingredient lists or allergens on label. All soup cups were taken out of service until labels could be provided.

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

Official record from Minneapolis Health Department, Jul 3, 2024 · Original Source