Restaurant · Minneapolis, MN

H148 - Nuway House, Inc

Name: H148 - Nuway House, Inc
Address: 2200 1st Ave S, Minneapolis, MN

2200 1st Ave S

Last inspected Dec 9, 2025 · View Map ↗ · Compare ↗

Read Reviews on Google

Complete

Get the next inspection, free.

We'll email you when H148 - Nuway House, Inc has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

Dec 9, 2025

Complete

Official score: 94 · Understand this area’s scale

5 recorded violations

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

LIGHT BULB INSIDE REACH IN FREEZER IS BURNT OUT. REPLACE LIGHT BULB.

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

minorCode MN Rule 4626.0495Cleaning and sanitizing

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

OBSERVED ORIGINAL CLEAR PLASTIC LINING AT STAINLESS STEEL FRIDGE. REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.

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 4626.0840ACleaning and sanitizing

Official wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s notes

CAN OPENER HOLDER IS DIRTY WITH OLD FOOD DEBRIS. KEEP EQUIPMENT CLEAN.

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 SANI BUCKET REGISTERING 500PPM OF QUAT SANITIZER. INSTRUCTED PIC TO DILUTE SOLUTION TO AN ACCEPTABLE RANGE (150-400PPM) BASED ON MANUFACTURER’S DIRECTIONS. NEW BUCKET WAS REGISTERING 200PPM.

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

minorCode MN Rule 4626.0840CCleaning and sanitizing

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

CAN OPENER HOLDER IS DIRTY WITH OLD FOOD DEBRIS. KEEP EQUIPMENT CLEAN.

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, Dec 9, 2025 · Original Source

Routine

Nov 21, 2024

Complete

Official score: 96 · Understand this area’s scale

5 recorded violations

minorCode MCO 204.30AOther

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

OBSERVED STYROFOAM CUPS, COFFEE CUPS MADE OF PAPER WITH PE LINING (PLASTIC) AND PLASTIC CUPS WITH RECYCLE #6. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

In plain English

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

More about other finding

minorCode MN Rule 4626.0506AEquipment and utensils

Official wording

Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

Inspector’s notes

OBSERVED HOUSEHOLD REFRIGERATOR. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS NSF OR ANSI CERTIFIED TO REPLACE HOUSEHOLD UNIT.

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

minorCode MN Rule 4626.1530ACleaning and sanitizing

Official wording

Keep all intake and exhaust air ducts and filters clean.

Inspector’s notes

KITCHEN HOOD BAFFLES (FILTERS) WERE DUSTY / DIRTY. CLEAN BAFFLES / AIR FILTERS AS NEEDED.

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

OBSERVED BUTTER STORED AT ROOM TEMPERATURE. BUTTER WAS REGISTERING 72F. LABELING STATED: KEEP REFRIGERATED, PERISHABLE. KEEP BUTTER UNDER MECHANICAL REFRIGERATION. AS AN ALTERNATIVE YOU COULD USE TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP BUTTER OUT. SEE DOCUMENTS ATTACHED TO YOUR EMAIL. BUTTER WAS DISCARDED

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 4626.0033DPermits, training, and postings

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

STATE REGISTERED CFPM CERTIFICATE WAS NOT POSTED. POST CERTIFICATE IN A VISIBLE PLACE.

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, Nov 21, 2024 · Original Source

Routine

Nov 17, 2023

Complete

Official score: 100 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.0495Cleaning and sanitizing

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

OBSERVED WOODEN SHELF BY THE STOVE. WHITE COAT OF PAINT IS COMING OFF AND WOOD IS EXPOSED. REPLACE / REPAIR THIS SHELF SO IT BECOMES CORROSION-RESISTANT AND NON-ABSORBENT.

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 MCO 204.30AOther

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

OBSERVED STYROFOAM PLATES AND BOWLS. ALSO PLASTIC CUPS WITH RECYCLE #6. USE UP OLD MATERIAL QUICKLY OR TAKE UNAPPROVED MATERIAL OUT OF THE ESTABLISHMENT. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868).

In plain English

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

More about other finding

minorCode MN Rule 4626.0506AEquipment and utensils

Official wording

Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

Inspector’s notes

OBSERVED HOUSEHOLD REFRIGERATOR. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS NSF OR ANSI CERTIFIED TO REPLACE HOUSEHOLD UNIT.

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

minorCode MN Rule 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

FLOOR OF THE DRY STORAGE IS PEELING (EPOXY PAINT). REPAIR / REPLACE FLOOR OF THE DRY STORAGE. NOTE: IF YOU ARE USING EPOXY FLOORS, MAKE SURE YOU ARE USING A POURED FLOORING SYSTEM WITH MINIMUM INSTALLATION THICKNESS OF 1/8 “-1/4” DEPENDING ON THE PRODUCT. SEE DOCUMENT ATTACHED.

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 4626.0850Food temperature