Institution · Minneapolis, MN

Hale School

Name: Hale School
Address: 5330 13th Ave S, Minneapolis, MN

5330 13th Ave S

Last inspected Mar 23, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

Routine

Mar 23, 2026

Complete

Official score: 96 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Sani bucket measured below required ppm for quat sanitizer. Be sure sani is properly mixed.

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 4626.0735ABEquipment and utensils

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Ecolab quat sanitizer mixer at 3 comp sink is not mixing properly. Repair.

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

criticalCode MN Rule 4626.0805C3Cleaning and sanitizing

Official wording

Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

Inspector’s notes

3 compartment sink is not maintaining proper quat level. Hand mix until repaired. Repair.

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, Mar 23, 2026 · Original Source

Routine

Sep 16, 2025

Complete

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Minneapolis Health Department, Sep 16, 2025 · Original Source

Routine

Mar 18, 2025

Complete

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Minneapolis Health Department, Mar 18, 2025 · Original Source

Routine

Sep 17, 2024

Complete

Official score: 96 · Understand this area’s scale

1 recorded violation

criticalCode 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

Measured burgers(107) below 135 degrees in hot well. Burgers were removed from oven 1 hour ago and will be served or discarded within 1 more hour. Cook temps were taken above 165 degrees. Food must be hot held at or above 135 degrees. Work in batches when assembling burgers prior to service and ensure hot box is at a proper temperature to maintain food at or above 135 degrees. The cheese and bun cool the burger down so adequate time in hot box may be necessary.

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 17, 2024 · Original Source

Routine

Mar 5, 2024

Complete

Official score: 94 · Understand this area’s scale

2 recorded violations

criticalCode MN Rule 4626.0395A1Food temperature

Official wording

Inspector’s notes

Measured potato wedge fries(117,130) measured below 135 degrees stored inside hot box. Fries were cooked to170 per staff and log less than 2 hours ago. Instructed to increase temp on hot box or toss back in oven to ensure temp gets to 135 degrees.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0390BFood temperature

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Observed cantaloupe covered in cooling mode. Food must be uncovered when cooling. Instructed to uncover.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Mar 5, 2024 · Original Source

Routine

Sep 28, 2023

Complete

Official score: 92 · Understand this area’s scale

6 recorded violations

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Observed expired test strips on site. Obtain new strips.

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 4626.1457Handwashing

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Missing sign at hand sinks to remind employees to wash hands. Provide.

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.

Official wording

The business license must be posted where it can be easily seen.

Inspector’s notes

Expired license posted. Post current.

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 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

1. Observed sanitizer bucket below required ppm solution. Refill bucket. 2. Observed wet wiping cloth on counter. Keep in bucket when not in use.

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

Measured farro salad(46) and tomatoes(44) above 41 degrees inside salad bar. If unit cannot maintain temperature at or below 41 degrees, time as a public health control can be used.