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Restaurant · Minneapolis, MN

Lol Kitchen LLC

1032 3rd Ave Ne

Last inspected Jun 10, 2026 · View Map ↗ · Compare ↗

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Lol Kitchen LLC last inspected?
The most recent inspection on record was on Jun 10, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 98).
Were any violations recorded at the last inspection?
Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Jun 3, 2025 to Jun 10, 2026.
Has Lol Kitchen LLC ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Jun 3, 2025.

The Full Inspection History

2 inspections

Routine

Jun 10, 2026

Complete

Official score: 98 · Understand This Area’s Scale

3 recorded violations

majorCode MN Rule 4626.1755CPermits, training, and postings

Official Wording

Discontinue operation of the food establishment under a license that has been transferred. Licenses are not transferrable.

Inspector’s Notes

Establishment sells bread to Sea Salt Restaurant. To wholesale your products a distributor license is needed. Application provided with report.

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 4626.1260Other

Official Wording

Have a covered trash can in toilet rooms.

Inspector’s Notes

Mens room lacks a covered trash can, provide.

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 4626.1457Handwashing

Official Wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s Notes

Kitchen hand sinks lack hand washing signs. Person in charge noted that they had new paper towel dispensers installed and the signs hand not been re-posted after installation. Provide signage, link to state handwash poster webpage below. https://www.health.state.mn.us/people/handhygiene/materials.html

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 problems

Official record from Minneapolis Health Department, Jun 10, 2026 · Original Source

Routine

Jun 3, 2025

Complete

Official score: 98 · Understand This Area’s Scale

2 recorded violations

minorCode MN Rule 4626.1390Facility maintenance

Official Wording

Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

Inspector’s Notes

Observed bathroom that opens into the kitchen without a self-closing mechanism and the door stored open. Manager closed the door and said they would keep a sign on the door to keep closed until mechanism can be installed. Comply with above rule.

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
majorCode 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

Dish machine sanitizes using hot water and there is no method to test the surface temperature. Discussed approved options with manager. Provide a waterproof thermometer that can record a maximum temperature OR thermal dishwasher temperature strips for 160F.

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, Jun 3, 2025 · Original Source

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