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Meat Market · Minneapolis, MN

Halal House Inc

1001 Franklin Ave E

Last inspected Aug 26, 2025 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

2 inspections

Routine

Aug 26, 2025

Complete

Official score: 96 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.1395AOther

Official wording

Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Inspector’s notes

Observed large gap between door frame and floor in back room. Repair and seal this gap to prevent pests from entering.

In plain English

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

More about other finding
majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Operator did not have test strips for either quat or chlorine. Ensure you have test strips available for each type of sanitizer used on site.

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 4626.1070AHandwashing

Official wording

Have enough handwashing sinks for convenient use by employees.

Inspector’s notes

There is no designated handwash sink in the meat cutting room. Room is equipped with a prep sink and a sink with sanitizer dispensing system, however no handwash sink with soap and paper towels. Ensure there is a dedicated handwash sink in place.

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 problems
minorCode MN Rule 4626.1080AWater, plumbing, and sewage

Official wording

Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

Inspector’s notes

Per discussion with operator, the only mop sink on site is in the basement. Provide a mop sink on the same floor as the meat market.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
minorCode MN Rule 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Observed missing and/or damaged floor tiles in back room. Repair/replace floor tiles.

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

Official record from Minneapolis Health Department, Aug 26, 2025 · Original Source

Routine

Feb 26, 2024

Complete

Official score: 94 · Understand this area’s scale

8 recorded violations

majorCode MN Rule 4626.1585ABOther

Official wording

Remove all live animals from the establishment except as specified in rule.

Inspector’s notes

Observed a live cat wandering throughout establishment. Discussed with operator. Live animals are not allowed within the meat market.

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 4626.1540Equipment and utensils

Official wording

Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

Inspector’s notes

Observed mop in storage mode sitting in mop bucket. Hang mops to dry after each use.

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 4626.1040BWater, plumbing, and sewage

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

Observed leak under 3 comp sink. Observed floor drain cover missing in meat cutting room. Ensure plumbing system is in good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
minorCode MN Rule 4626.0840CCleaning and sanitizing

Official wording

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

Inspector’s notes

Observed small amount of dried food debris no non-food contact surface of the slicer and saw cutter. Clean and maintain 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
minorCode MN Rule 4626.1080AWater, plumbing, and sewage

Official wording

Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

Inspector’s notes

Per discussion with operator, the only mopsink on site is located in the basement. Provide a mop sink on the same floor as the meat market itself.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
minorCode MN Rule 4626.1395AOther

Official wording

Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Inspector’s notes

Observed large gap between door frame and floor in back room. Repair and seal this gap to prevent pests from entering.

In plain English

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

More about other finding
majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Observed no quat test strips on site. Obtain test strips for each type of sanitizer used on site.

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 4626.1070AHandwashing

Official wording

Have enough handwashing sinks for convenient use by employees.

Inspector’s notes

Did not observe a designated handwash sink in meat market area. There was more than one prep sink but neither was supplied with soap and paper towels. Ensure there is a dedicated handwash sink stocked with soap and towels and that sink is used for handwashing only.

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 problems

Official record from Minneapolis Health Department, Feb 26, 2024 · Original Source

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