Follow-Up
Aug 13, 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, Aug 13, 2026 · Original Source
Institution · Minneapolis, MN
High Hopes Childcare
1925 Portland Ave
Last inspected Aug 13, 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
3 inspectionsRoutine
Jul 30, 2026
Complete
Official score: 88 · Understand this area’s scale
6 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 rolling door to trash room with gap under. Ensure all outer openings are tightly sealed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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 sanitizers in bottles were above 200PPM allowed for chlorine based sanitizers. Ensure chlorine sanitizers are used at the proper concentration for food contact surfaces. At time of inspection, bottles were corrected.
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 unsafelyminorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed no stoppers for three compartment sink. Ensure all plumbing is maintained 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 problemsmajorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed no test strips for sanitizer at facility. Ensure all sanitizers have test 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 problemsmajorCode MN Rule 4626.1445Handwashing
Official wording
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed hand sink in kitchen missing paper towels at the dispenser. Ensure paper towels or other hand drying method are available at all times the facility is open. At time of inspection an employee placed paper towels at hand sink.
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 problemscriticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed no stoppers in the three compartment sink, PIC was not able to set up the three compartment sink to sanitize dishes. Observed food worker rinse spoon and tongs in hand sink in the infant room. Ensure food-contact surfaces are sanitized after cleaning and before use. Discussed with manager about the importance of sanitizing food contact surfaces and how and where to wash dishes. Discussed alternative ways to sanitize until three compartment sink is able to hold a sanitizing solution to submerge food contact utensils for the amount of time needed to sanitize them.
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, Jul 30, 2026 · Original Source
Routine
Jan 27, 2025
Complete
Official score: 96 · Understand this area’s scale
5 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
Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the CFPM certificate and it is posted on site.
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 4626.1395AOther
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 indoor trash room connected to storage and kitchen area with damaged sweep and hole under door leading outside. Ensure outer openings are protected.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed cooler in disrepair. No food items in cooler. Holding at room temperature. Observed three compartment sink did not have any stoppers to hold water. Ensure all equipment is in good 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 issuesminorCode MN Rule 4626.0820AEquipment and utensils
Official wording
Maintain utensils and discard utensils that are not maintained in a state of repair.
Inspector’s notes
Observed food temperature device was broken at the tip. Ensure utensils are maintained in good 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 issuescriticalCode 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 sanitizer in spray bottle was above 200ppm chlorine concentration as measured with test strip. Ensure chemicals used for sanitizing surfaces are used within the proper range and tested often. At time of inspection PIC brought the concentration of the sanitizer bottle to 100PPM.
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 unsafelyOfficial record from Minneapolis Health Department, Jan 27, 2025 · Original Source