Follow-Up
Sep 29, 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, Sep 29, 2026 · Original Source
Restaurant · Minneapolis, MN
Lp Ventures LLC
501 30th Ave Se
Last inspected Sep 29, 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 Lp Ventures LLC last inspected?
- The most recent inspection on record was on Sep 29, 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 Sep 22, 2025 to Sep 29, 2026.
- Has Lp Ventures LLC ever been closed by the health department?
- No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 22, 2025.
The Full Inspection History
4 inspectionsRoutine
Sep 16, 2026
Complete
Official score: 88 · Understand This Area’s Scale
4 recorded violations
majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official Wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s Notes
Person in Charge (PIC) could not describe employee illness symptoms that must be reported to the PIC, such as vomiting and diarrhea, and did not know that an employee ill with vomiting and diarrhea cannot return to work until they are free of symptoms for 24 hours. PIC must be able to describe a food worker illness policy that meets these requirements. Attached with this report will be resources from the City of Minneapolis website to utilize.
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 issuescriticalCode MN Rule 4626.0040COther
Official Wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
Establishment did not have an employee illness log onsite upon request. An employee illness log will be provided with this report, keep the physical copy onsite and use it to record employee illness symptoms.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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 a squeeze bottle of hot honey sauce containing fresh minced garlic on a prep table at room temperature. Cut garlic is a TCS food, so it must be kept under temperature control to prevent the growth of harmful bacteria. The bottle of hot honey sauce was discarded during inspection and remade. During a conversation with the PIC, two options were discussed for the sauce: 1) To keep the hot honey sauce out at room temperature, substitute the fresh minced garlic with garlic powder, or; 2) keep the hot honey sauce under mechanical refrigeration at 41F or colder. Use one of these options moving forward and keep cold TCS foods at 41F or colder.
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 4626.1440Handwashing
Official Wording
Have hand soap at all handwashing sinks.
Inspector’s Notes
The handwashing sink next to the cash register was missing hand soap. Even if the handwashing sink is not used frequently, it must be stocked. PIC stocked the hand sink with soap during inspection. Keep all hand soap at all handwashing sinks.
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 problemsOfficial record from Minneapolis Health Department, Sep 16, 2026 · Original Source
Follow-Up
Oct 7, 2025
Complete
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Oct 7, 2025 · Original Source
Routine
Sep 22, 2025
Complete
Official score: 90 · Understand This Area’s Scale
3 recorded violations
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
Foods in front prep cooler were above 41F. Foods were moved to walk-in cooler for chilling. Market management team reduced the temperature setting on the unit. Bes sure TCS foods are always held at 41F or lower.
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 4626.0040COther
Official Wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
There was not Employee Illness Log present. One was provided. Keep the log where any Person in Charge can find it, and use it record when employees stay out of work with vomiting or diarrhea.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 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 were missing from front hand sink. Keep paper towels stocked.
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 problemsOfficial record from Minneapolis Health Department, Sep 22, 2025 · Original Source