Restaurant · Minneapolis, MN

Hiawatha

Name: Hiawatha
Address: 4553 Longfellow Ave, Minneapolis, MN

4553 Longfellow Ave

Last inspected May 29, 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

3 inspections

Routine

May 29, 2026

Complete

Official score: 100 · Understand this area’s scale

2 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 POSTED CERTIFIED FOOD PROTECTION MANAGER HAS EXPIRED. ENSURE AT LEAST ONE PERSON WORKING AT ESTABLISHMENT OBTAINS THEIR CFPM CERTIFICATE AND POST IT IN A VISIBLE LOCATION. YOU CAN FIND MORE INFORMATION AT 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 issues

minorCode MCO 188.390Permits, training, and postings

Official wording

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

Inspector’s notes

THE BUSINESS LICENSE WAS EXPIRED. POST UPDATED LICENSE IN VISIBLE LOCATION.

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, May 29, 2026 · Original Source

Routine

May 30, 2025

Complete

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode MN Rule 4626.0380ABCFood temperature

Official wording

Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

Inspector’s notes

OBSERVED BRATS THAWING AT ROOM TEMPERATURE ON COUNTER (10*F). PERSON IN CHARGE MOVED THEM TO LOWER COOLER TO THAW. THAW FOODS BY ONE OF THE METHODS ABOVE.

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, May 30, 2025 · Original Source

Routine

May 21, 2024

Complete

Official score: 96 · Understand this area’s scale

3 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 BLACK PLASTIC TO GO CONTAINERS. CONTAINERS FOR FOOD OR BEVERAGES MUST BE REUSABLE, RECYCLABLE OR COMPOSTABLE. SENDING MORE INFORMATION WITH REPORT.

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 4626.0845EContamination

Official wording

Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

Inspector’s notes

OBSERVED MOLD BUILD UP ON INNER FLAP OF ICE MACHINE. CLEAN AND MAINTAIN CLEAN.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

criticalCode MN Rule 4626.0050Permits, training, and postings

Official wording

Exclude a food employee with vomiting or diarrhea from the establishment until they have been asymptomatic for at least 24 hours, and permission is granted from the person in charge to return to work.

Inspector’s notes

PERSON IN CHARGE DID NOT KNOW THAT EMPLOYEES MUST STAY OUT OF WORK FOR 24 HOURS AFTER LAST SYMPTOM WHEN ILL WITH VOMITING OR DIARRHEA. ENSURE ALL EMPLOYEES KNOW TO STAY HOME FROM WORK FOR AT LEAST 24 HOURS AFTER LAST SYMPTOM.

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, May 21, 2024 · Original Source