Routine
May 19, 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, May 19, 2026 · Original Source
Restaurant · Minneapolis, MN
Kitchen Space
5750 Lyndale Ave S
Last inspected May 19, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Kitchen Space last inspected?
- The most recent inspection on record was on May 19, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 100).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 4 inspections on record, from Jun 3, 2024 to May 19, 2026.
- Has Kitchen Space ever been closed by the health department?
- No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jun 3, 2024.
The Full Inspection History
4 inspectionsFollow-Up
Jul 9, 2025
Complete
Official score: 96 · Understand This Area’s Scale
4 recorded violations
majorCode MN Rule 4626.1720BOther
Official Wording
Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.
Inspector’s Notes
Plans are needed for installation of the walk-in cooler, which is free-standing in the parking lot. Submit plans. Per management, plans are in the works.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.1335ACleaning and sanitizing
Official Wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s Notes
The walk-in cooler must be within a structure with approved floor, walls, ceiling and finishes.
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 4626.0785Food temperature
Official Wording
Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
Inspector’s Notes
Wash temperature dial is frozen at 134 degrees. Data plate is listed as 150. Have machine repaired.
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 temperatureminorCode 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
The dish machine rinse pressure gauge appears frozen and is in disrepair and not operating at 15-25 PSI per data plate. 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 issuesOfficial record from Minneapolis Health Department, Jul 9, 2025 · Original Source
Routine
Jun 10, 2025
Complete
Official score: 90 · Understand This Area’s Scale
7 recorded violations
majorCode MN Rule 4626.1720BOther
Official Wording
Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.
Inspector’s Notes
Plans are needed for installation of the walk-in cooler, which is free-standing in the parking lot. Submit plans. Per management, plans are in the works.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.1335ACleaning and sanitizing
Official Wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s Notes
The walk-in cooler must be within a structure with approved floor, walls, ceiling and finishes.
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 4626.0785Food temperature
Official Wording
Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
Inspector’s Notes
Wash temperature displayed at 128 degrees. Data plate listed as 150. Have machine repaired.
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 temperatureminorCode 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
The dish machine rinse pressure gauge is in disrepair and not operating at 15-25 PSI per data plate. 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 4626.1530ACleaning and sanitizing
Official Wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s Notes
Observed hood one side of hood baffle vents dusty and in need of cleaning. Clean and maintain.
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 4626.0710BFood temperature
Official Wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
Observed 180-degree temp strips on site. Obtain 160-degree temp strips for dish machine.
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 temperaturecriticalCode MN Rule 4626.0395A2Food temperature
Official Wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
2 door refrigerators measured above 41 degrees. Ensure temperature is at or below 41 degrees.
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 temperatureOfficial record from Minneapolis Health Department, Jun 10, 2025 · Original Source
Routine
Jun 3, 2024
Complete
Official score: 92 · Understand This Area’s Scale
5 recorded violations
majorCode MN Rule 4626.1720BOther
Official Wording
Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.
Inspector’s Notes
Plans are needed for installation of the walk-in cooler, which is free-standing in the parking lot.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.1335ACleaning and sanitizing
Official Wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s Notes
The walk-in cooler must be within a structure with approved floor, walls, ceiling and finishes.
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 problemscriticalCode MN Rule 4626.0905BFood temperature
Official Wording
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s Notes
Dish machine rack temp is not reaching at least 160 degrees. Have machine serviced and use 3 comp for sanitizing until repaired.
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 temperaturemajorCode MN Rule 4626.0785Food temperature
Official Wording
Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
Inspector’s Notes
Wash temperature displayed at 128 degrees. Data plate listed as 150. Have machine repaired.
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 temperatureminorCode 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
The dish machine rinse pressure gauge shoots to 0 and then 55 when off. Repair as specified on data plate (15-25psi).
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 issuesOfficial record from Minneapolis Health Department, Jun 3, 2024 · Original Source