Restaurant · Minneapolis, MN

Kowalskis Parkview Market

Name: Kowalskis Parkview Market
Address: 5615 Chicago Ave, Minneapolis, MN

5615 Chicago Ave

Last inspected Nov 12, 2025 · 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

3 inspections

Routine

Nov 12, 2025

Complete

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.0620AEquipment and utensils

Official wording

Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

Inspector’s notes

Missing thermometer inside rotisserie chicken case. Provide.

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 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

CFPM expired. A fulltime employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 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

majorCode 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

Paper towels empty at 1 hand sink in deli area. Corrected on site.

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.

Nov 20, 2024

Complete

Official score: 98 · Understand this area’s scale

4 recorded violations

minorCode MN Rule 4626.0620AEquipment and utensils

Official wording

Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

Inspector’s notes

Missing display thermometer in rotisserie chicken hot hold unit. Provide.

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

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Missing quat test kit. Obtain.

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

minorCode MCO 188.380Handwashing

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

Hand sink measured at 70 degrees after being on for more than 60 seconds. Ensure all hand sinks provide water at least 110 degrees.

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

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed floor underneath counter in deli area with old food debris. 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 problems

Official record from Minneapolis Health Department, Nov 20, 2024 · Original Source

Routine

Nov 28, 2023

Complete

Official score: 96 · Understand this area’s scale

3 recorded violations

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 walk-in cooler floor rusty. Replace.

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 MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Observed wet towel on counter. Keep stored inside sanitizer bucket. Towel was moved into bucket.

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

criticalCode MN Rule 4626.0395A2Food temperature

Official wording

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

Inspector’s notes

Observed food(ham-44, turkey-47, cottage cheese-43, caesar-44) in salad bar above 41 degrees. Items were placed in salad bar recently. Ensure food is kept 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 temperature

Official record from Minneapolis Health Department, Nov 28, 2023 · Original Source