Follow-Up
Apr 15, 2026
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Apr 15, 2026 · Original Source
Restaurant · Minneapolis, MN
Ha Idhafin Restaurant #132
2910 Pillsbury Ave #135b
Last inspected Apr 15, 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
5 inspectionsRoutine
Mar 23, 2026
Complete
Official score: 82 · Understand this area’s scale
13 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
The facility currently does not have a certified food manager. After taking a food safety class, an application must be submitted to MDH to obtain a CFPM certificate. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.
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 issuescriticalCode MN Rule 4626.0395A1Food temperature
Official wording
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
The lamb on the stove top had been removed from the flame and was being hot held at 106F. This was immediately corrected.
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 temperaturecriticalCode MN Rule 4626.0500BCleaning and sanitizing
Official wording
Remove single-service and single-use articles made from materials that are unsafe and unclean.
Inspector’s notes
Some of the food items are still being kept in grocery or shopping bags instead of more durable food grade bags or containers.
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 problemsmajorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Most surfaces in the kitchen have a build up of debris, dust, dirt. More thorough cleaning needs to occur.
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 problemsminorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Most areas of the facility are not being regularly cleaned. There is a build up of grease and dust/dirt in many areas of the kitchen.
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 problemsminorCode MN Rule 4626.1580ABFacility maintenance
Official wording
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
The facility has a lot of items in various areas of the kitchen and seating area that are not needed and may be contributing to harborage of cockroaches that were seen during the visit. Remove items that are not needed so that better cleaning can occur.
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 issuesminorCode MCO 188.590Pests
Official wording
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s notes
Several live cockroaches were seen during the inspection. Some were also found in between papers and on some shelving. A pest control service is needed to ensure that a proper pest control plan is being followed.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode MN Rule 4626.1565ABDPests
Official wording
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Several live cockroaches were observed during the inspection. Thorough cleaning and organizing needs to occur to eliminate cockroaches and removal of harborage areas.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsmajorCode MN Rule 4626.1440Handwashing
Official wording
Have hand soap at all handwashing sinks.
Inspector’s notes
The hand soap dispenser was empty but refilled immediately.
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 problemsminorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Although the operator was able to find a copy of the food license, it should be posted.
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 issuesmajorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
No test kit was available for confirming the concentration of the bleach in the 3 compartment sink.
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 problemscriticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee illness log was available at the time of the inspection. One will be dropped off with this report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.1470CEquipment and utensils
Official wording
Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
Inspector’s notes
The hood lights were not on and when they were turned on, one of the bulbs was burned out. Replace this bulb and keep the hood lights on.
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 issuesOfficial record from Minneapolis Health Department, Mar 23, 2026 · Original Source
Routine
Feb 11, 2025
Complete
Official score: 94 · Understand this area’s scale
4 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
One of the employees has taken a food safety class but has not submitted an application to MDH. The owner/operator was show the website to obtain an application to fill out and send in.
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 issuescriticalCode MN Rule 4626.0500BCleaning and sanitizing
Official wording
Remove single-service and single-use articles made from materials that are unsafe and unclean.
Inspector’s notes
Some food items (raw chicken) are still being kept in grocery or shopping bags instead of food grade bags or containers.
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 problemsmajorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
The tops of the bulk bins as well as other food contact surfaces had a build up of food debris on them. Clean surfaces regularly and keep 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 problemsminorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Some areas of the kitchen, including walls and the towel dispenser need to be cleaned more regularly and kept 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 problemsOfficial record from Minneapolis Health Department, Feb 11, 2025 · Original Source
Follow-Up
Feb 5, 2024
Complete
Official score: 100 · Understand this area’s scale
1 recorded violation
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 employee is currently a CFPM. One employee has signed up for a food safety class and after receiving their CFPM certificate, will email a copy to the inspector.
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 issuesOfficial record from Minneapolis Health Department, Feb 5, 2024 · Original Source
Routine
Jan 24, 2024
Complete
Official score: 88 · Understand this area’s scale
9 recorded violations
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed debris and build upon floor especially under equipment and dry storage shelves. Deep clean and maintain.
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 problemsminorCode 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 to go containers on site. Remove styrofoam as it is not allowed in Minneapolis. Obtain recyclable or compostable material for to go containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 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. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 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 issuesminorCode MN Rule 4626.1345AFacility maintenance
Official wording
Properly cove and seal floor-wall junctures.
Inspector’s notes
Observed coving missing in some areas of the kitchen. One area was covered with tile but it is not beveled. Install approved coving(stainless steel, ceramic/quarry, commercial rubber/vinyl) that is beveled
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 issuescriticalCode MN Rule 4626.0395A1Food temperature
Official wording
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Some goat meat on the stove was at 117F. This must be kept at 135F or more.
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 temperaturecriticalCode MN Rule 4626.0500BCleaning and sanitizing
Official wording
Remove single-service and single-use articles made from materials that are unsafe and unclean.
Inspector’s notes
Shopping bags were being used to store meat in. Use food grade plastic bags or containers.
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 problemsmajorCode MN Rule 4626.1565CPests
Official wording
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
A live mouse was observed during the inspection. The business does have a pest control operator(PCO). Consult with your PCO to improve methods of eliminating the pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsmajorCode MN Rule 4626.1440Handwashing
Official wording
Have hand soap at all handwashing sinks.
Inspector’s notes
The soap dispenser was borken and not able to dispense the soap. Have this repaired or replaced.
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 problemsminorCode MN Rule 4626.1515Facility maintenance
Official wording
Keep the physical facilities in good repair.
Inspector’s notes
The soap dispenser was borken and not able to dispense the soap. Have this repaired or replaced.
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, Jan 24, 2024 · Original Source