Restaurant · Minneapolis, MN

Just Turkey

Name: Just Turkey
Address: 3731 Chicago Ave, Minneapolis, MN

3731 Chicago Ave

Last inspected Aug 19, 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 inspections

Routine

Aug 19, 2026

Complete

Official score: 98 · Understand this area’s scale

4 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 Certified Food Protection Manager certificate on-site. Ensure that a full-time staff member holds a MN-issued certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

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 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

Styrofoam to-go containers continue to be used on-site. Per the City of Minneapolis Green To Go Ordinance, Styrofoam to-go containers are not allowed. This violation has been documented and discussed during previous inspections. A citation has been issued.

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 4626.1110ABHandwashing

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Observed a bucket and other items placed directly in the handwashing sink located near the cookline. Ensure that all hand sink are

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

Keep the plumbing system in good repair.

Inspector’s notes

Observed that the hand sink's water was turned off. Per my conversation with the Person In Charge, the sink is leaking under the sink, and they have closed the hot and cold-water valves.

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

Official record from Minneapolis Health Department, Aug 19, 2026 · Original Source

Routine

Jul 30, 2025

Complete

Official score: 94 · Understand this area’s scale

6 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 Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

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 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 Styrofoam to-go containers being used on-site. Per the city of Minneapolis Green To Go ordinance, Styrofoam containers are not allowed. Provide to-go containers that are either reusable, recyclable, or compostable.

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 4626.1110ABHandwashing

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Observed handwashing sink blocked by a mop bucket. Handwashing stations should be accessible at all times for food workers.

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

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed cheese, ranch and fries in reach-in cooler to be holding at 44F. Turn temperature down and monitor coolers temperature or have cooler serviced if issue continues.

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

minorCode MN Rule 4626.1040BWater, plumbing, and sewage

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

Observed water in handwashing sink to be turned off due to plumbing issues. Person In Charge was asked to have hand sink serviced immediately.

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 4626.1580ABFacility maintenance

Official wording

Remove all items unnecessary to the operation of the business from the premises.

Inspector’s notes

Observed unused equipment in establishment. Have unused/out of order equipment removed from the establishment as it can support pest activity.

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, Jul 30, 2025 · Original Source

Routine

Jul 11, 2024

Complete

Official score: 92 · Understand this area’s scale

7 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 Certified Food Protection Manager certificate on-site. Ensure that one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

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 4626.0735ABEquipment and utensils

Official wording

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

Inspector’s notes

Observed reach-in cooler holding air temperature of 77F. All food found on-site was discarded or moved to a different location based on the temperatures observed. Have the unit repaired or replaced.

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 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 Styrofoam to-go containers being used on-site. Discontinue the use of Styrofoam and provide containers that are either reusable, recyclable, or comparable.

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 4626.1335ACleaning and sanitizing

Official wording

Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Inspector’s notes

Observed aluminum foil being used to cover walls in hood system. Remove foil and allow walls to be smooth and easily cleanable.

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 4626.1110ABHandwashing

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Observed two handwashing sinks on-site blocked with sanitizer buckets and plastic covers. Handwashing stations shall not be used for purposed other than handwashing.

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

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed turkey sausage and cheese in reach in cooler holding at 52F and 53F. All food was discarded. Person In Charge was asked to discontinue placing food inside the reach-in cooler until.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0400AFood source and labeling

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

Observed no date marking for turkey that was frozen and thawed out. Make sure to establish a date marking system for food being frozen.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from Minneapolis Health Department, Jul 11, 2024 · Original Source