Meat Market · Minneapolis, MN

Holy Land Brand

Name: Holy Land Brand
Address: 2513 Central Ave Ne, Minneapolis, MN

2513 Central Ave Ne

Last inspected May 13, 2026 · 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

4 inspections

Routine

May 13, 2026

Complete

Official score: 96 · Understand this area’s scale

1 recorded violation

criticalCode MN Rule 4626.1085ACleaning and sanitizing

Official wording

Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.

Inspector’s notes

Observed high pressure hose attached to mop sink with no 1052 and side kick to the faucet. Faucet was turned on while hose attached. Informed staff to detach hose and discontinue practice unless proper equipment installed to the mop sink faucet. Staff detached hose, PIC shown proper installation of 1052 and sidekick.

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, May 13, 2026 · Original Source

Routine

May 6, 2025

Complete

Official score: 100 · Understand this area’s scale

2 recorded violations

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

Observed handwashing station at the meat market with no sign - post a sign.

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

Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

Inspector’s notes

Observed handwashing station located in the meat market with no hot water, cold water was used to wash hands. Have hot water to wash hands properly. Per the person in charge, a plumber will be contacted.

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.