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Health Inspections.org

Caterer · Minneapolis, MN

Gateway Catering By DâAmico & Sons

200 Oak St Se

Last inspected Sep 26, 2025 · 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

Sep 26, 2025

Complete

Official score: 94 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.0442BFood temperature

Official wording

The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

Inspector’s notes

The menu is missing an asterisk (*) by its steak dish, and steak is routinely undercooked. The correct wording for the consumer advisory is present - at least on the external menu the Sales Team was able to provide. Add an asterisk to the steak which matches an asterisk by the consumer advisory wording.

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 4626.0905BFood temperature

Official wording

For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

Inspector’s notes

The dish machine rinse temperature was only 142F after several runs. This was seen on the rinse temp gauge and measure directly with an immersible thermometer. Person in Charge called for service and had staff switch to using the 3-compartment sink.

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 4626.1530ACleaning and sanitizing

Official wording

Keep all intake and exhaust air ducts and filters clean.

Inspector’s notes

The filter in the hood above the dish machine was dirty and impeding air / steam flow. The filter was taken out, cleaned thoroughly, and put back in. Correct functioning was observed.

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, Sep 26, 2025 · Original Source

Follow-Up

Oct 9, 2024

Complete

Official score: 98 · Understand this area’s scale

1 recorded violation

majorCode MN Rule 4626.0442AFood temperature

Official wording

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Inspector’s notes

A menu update to include a consumer advisory for beef steaks is under way for this winter. See routine inspection report for exact wording needed for consumer advisory.

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, Oct 9, 2024 · Original Source

Routine

Sep 25, 2024

Complete

Official score: 90 · Understand this area’s scale

4 recorded violations

majorCode MN Rule 4626.0442AFood temperature

Official wording

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Inspector’s notes

Some whole beef steaks are prepared undercooked. While some menu sources provide a consumer advisory to prospective clients, others are missing the consumer advisory. * These items are raw or undercooked (or may contain raw or undercooked ingredients). Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness (especially for people with certain medical conditions). The two phrases in parenthesis are optional. The rest should be exactly as shown.

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 4626.1520ACleaning and sanitizing

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

The caulking on the dirty side of the dish machine rail has black mold. Removed moldy caulk, clean and reseal.

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 4626.0395A2Food temperature

Official wording

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

Inspector’s notes

A few food items near the door of the walk in cooler (such as a small pan of cooked lentils) were observed above 41F. Based on discussion and observation of other food temperatures, these items probably warmed during a period of frequent door opening. Items were moved to a cooler part of the walk in cooler. Keep all TCS foods at 41F or below.

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 4626.0905BFood temperature

Official wording

For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

Inspector’s notes

Upon multiple runs, the final rinse temperature of the hot water sanitizing dish machine did not exceed 151F. Chef called service provider for same day service. Employees set up chemical sanitizing at the three-compartment sink to use in the mean time.

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, Sep 25, 2024 · Original Source

Routine

Oct 16, 2023

Complete

Official score: 92 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.0442AFood temperature

Official wording

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Inspector’s notes

The catering menu offers steak tenderloins, which person in charge reports are usually cooked medium-rare to medium. No consumer advisory is provided on the menu. Provide an advisory on the catering menu, such as: " These items are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness ." Additionally, develop a process to communicate with a customer once they order an undercooked protein about how they might share the advisory to their private guests.

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
majorCode MN Rule 4626.0349FFood temperature

Official wording

Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

Inspector’s notes

For catering orders, chicken, salmon and steaks are typically partially cooked (searing grill marks on one side), then cooled and the cooking process completed the following day. For non-continuous cooking, a written plan is needed and must be approved by Minneapolis Environmental Health. Find the Non-continuous Cooking template, by scrolling to the bottom of this page: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/time-temperature/ Email the completed form to janna.beard@minneapolismn.gov for review.

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 4626.0405AOther

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

Pickled peppers and pickled onions, which had been made with a hot brine (causing them to become TCS foods) were in use past seven days. Discarded. Train staff to hold hot-brined vegetables for only seven days, like other TCS foods. (A HACCP Acidification plan would need to be submitted and approved in order for hot-brined or hot-pickled vegetables to be held for longer than seven days.

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, Oct 16, 2023 · Original Source

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