Restaurant · Minneapolis, MN

Lulu's Ethio Vegan Cuisine

Name: Lulu's Ethio Vegan Cuisine
Address: 12 Franklin Ave E, Minneapolis, MN

12 Franklin Ave E

Last inspected Jan 28, 2026 · 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

Jan 28, 2026

Complete

Official score: 98 · Understand this area’s scale

6 recorded violations

minorCode MN Rule 4626.0490Cleaning and sanitizing

Official wording

Discontinue using wood and wood wicker as a food contact surface.

Inspector’s notes

OBSERVED WOODEN BOWL TO MIX SALADS. WOOD IS NOT ALLOWED AS FOOD CONTACT SURFACE ON THIS SETTING. DISCARD WOODEN BOWLS.

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 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 BLACK PLASTICS AND CUPS MADE OF PAPER WITH PE LINING (PLASTIC). DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

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 4626.0033DPermits, training, and postings

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

STATE REGISTERED CFPM CERTIFICATE WAS NOT POSTED. POST CERTIFICATE IN A VISIBLE PLACE.

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 4626.1440Handwashing

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

NO HAND SOAP AVAILABLE AT HANDWASHING SINK LOCATE INSIDE THE KITCHEN. KEEP HANDWASHING SINKS FULLY STOCKED. PIC PROVIDED SOAP DURING INSPECTION.

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 non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

OUTSIDE OF THE MICROWAVE WAS DIRTY WITH OLD FOOD DEBRIS. FLAT TOP SURFACE OF THE HOT HOLDING UNIT WAS DIRTY WITH OLD FOOD. CLEAN THESE SURFACES.

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 MN Rule 4626.0850Food temperature

Official wording

Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

Inspector’s notes

THE INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN OVEN DAILY.

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, Jan 28, 2026 · Original Source

Routine

Jan 10, 2025

Complete

Official score: 96 · Understand this area’s scale

7 recorded violations

minorCode MN Rule 4626.0490Cleaning and sanitizing

Official wording

Discontinue using wood and wood wicker as a food contact surface.

Inspector’s notes

OBSERVED WOODEN BOWL TO MIX SALADS. WOOD IS NOT ALLOWED AS FOOD CONTACT SURFACE ON THIS SETTING. DISCARD WOODEN BOWLS.

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 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

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 4626.0030BCQPermits, 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

THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

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 4626.0033DPermits, training, and postings

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

STATE REGISTERED CFPM CERTIFICATE WAS NOT POSTED. POST CERTIFICATE IN A VISIBLE PLACE.

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 4626.0965BContamination

Official wording

Keep clean utensils that are unwrapped in trays and holders with their handles up.

Inspector’s notes

OBSERVED SILVERWARE BEING STORED WITH HANDLES AWAY FROM OPERATOR IN THE KITCHEN. ALL UTENSILS ARE TO BE STORED HANDLE TO USER. INSTRUCTED PIC TO SWITCH THE ORIENTATION OF THE HANDLES TO BE ABLE TO REACH FORKS / SPOONS BY THE HANDLES.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode MN Rule 4626.0435AFood source and labeling

Official wording

Label all food packages as required by the law.

Inspector’s notes

OBSERVED “SELF-SERVICE” PACKAGED FOOD MISSING A COMPLETER LABEL. FOR EXAMPLE: BERBERE SPICE, TEA SPICE MIX, ETC. EACH CONTAINER / PACKAGED FOOD MUST BE INDIVIDUALLY LABELED WITH THE FOLLOWING: 1) COMPLETE NAME AND ADDRESS OF PACKER, SUPPLIER, 2) COMMON NAME OF THE PRODUCT, 3) LIST OF INGREDIENTS IN DESCENDING ORDER (WITH ALLERGENS CLEARLY NOTED – EXAMPLE: NOT JUST “FLOUR” – MUST BE “WHEAT FLOUR”), 4) NET WEIGHT, 5) DATE MARKED IF TCS FOODS, 6) MAJOR FOOD ALLERGENS, ETC. SEE DOCUMENT ATTACHED FOR MORE INFORMATION.

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

majorCode MN Rule 4626.1595Chemicals

Official wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s notes

OBSERVED SPRAY BOTTLE WITH A CLEAR LIQUID (CLEANER) MISSING IT LABEL. MAKE SURE EACH SPRAY BOTTLE HAS A LABEL WITH COMMON NAME OF THE PRODUCT.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Minneapolis Health Department, Jan 10, 2025 · Original Source

Routine

Jan 8, 2024

Complete

Official score: 94 · Understand this area’s scale

9 recorded violations

minorCode MN Rule 4626.0490Cleaning and sanitizing

Official wording

Discontinue using wood and wood wicker as a food contact surface.

Inspector’s notes

OBSERVED WOODEN SPOONS USED AS KITCHEN UTENSILS. WOOD IS NOT ALLOWED AS FOOD CONTACT SURFACE. DISCARD WOODEN SPOONS.

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 MN Rule 4626.0495Cleaning and sanitizing

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

OBSERVED WOODEND BLOCK HOLDING PRINTER FOR FOOD ORDERS ON PREP. TABLE. WOOD IS ABSORBENT AND NOT ALLOWED. REMOVE WOOD.

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 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 SHELLS AND FOAM CUPS. USE UP OLD MATERIAL QUICKLY OR TAKE UNAPPROVED MATERIAL OUT OF THE RESTAURANT. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS.

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 4626.1540Equipment and utensils

Official wording

Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

Inspector’s notes

MOP WAS STORED INSIDER MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.

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 4626.0275CCleaning and sanitizing

Official wording

Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Inspector’s notes

OBSERVED TONG STORED ON THE OVEN HANDLE AT THE COOK LINE. FOOD OPERATORS CAN CONTAMINATE UTENSILS WITH LEGS OR APRON. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. TONGS WAS MOVED TO WAREWASHING AREA.

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 4626.0030BCQPermits, training, and postings

Official wording

Inspector’s notes

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

criticalCode MN Rule 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.

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 4626.1040BWater, plumbing, and sewage

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

HANDWASHING SINK IN THE FRONT OF THE BUSINESS ONLY HAVE HOT WATER CONNECTION. INSTALL COLD WATER CONNECTION FOR THIS SINK. OBTAIN CITY OF MINNEAPOLIS PLUMBING PERMIT AND DO PLUMBING WORK WITH A LICENSED PLUMBER.

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 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

HANDWASHING SINK IN THE FRONT OF THE BUSINESS ONLY HAVE HOT WATER CONNECTION. MAKE SURE YOU INSTALL A COMBINATION FAUCET WITH HOT AND COLD WATER TO BE ABLE TO ACHIEVE 110-130F FOR PROPER HANDWASHING PROCEDURE.

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.