Institution · Minneapolis, MN

Marie Sandvik Center

Name: Marie Sandvik Center
Address: 1112 Franklin Ave E, Minneapolis, MN

1112 Franklin Ave E

Last inspected Jun 8, 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 Marie Sandvik Center last inspected?: The most recent inspection on record was on Jun 8, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 92).
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Oct 27, 2023 to Jun 8, 2026.
Has Marie Sandvik Center ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Oct 27, 2023.

The Full Inspection History

3 inspections

Routine

Jun 8, 2026

Complete

Official score: 92 · Understand This Area’s Scale

4 recorded violations

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official Wording

Have a test kit for the type of sanitizer used.

Inspector’s Notes

Operator could not locate test strips for chlorine or quat sanitizer on site. Ensure you have test strips available for each type of sanitizer used on site.

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 4626.1755APermits, training, and postings

Official Wording

Discontinue operating the food establishment until a license to operate is obtained from the regulatory authority.

Inspector’s Notes

Per discussion with operators, a food shelf service is provided for the public, however there is no food shelf license. Contact business licensing to obtain a food shelf license. You may continue to operate the food shelf while the application is pending.

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 4626.0435AFood source and labeling

Official Wording

Label all food packages as required by the law.

Inspector’s Notes

Observed wrapped sandwiches which are given out to the public missing ingredient label. Label all food packages as required by law.

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

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 yogurt in reach in cooler in food shelf area to be holding at 57 degrees F. Discussed with operator. It was assumed the unit was shut off by mistake at some point. All TCS food in this unit was discarded by the operator. Ensure all TCS foods are held under mechanical refrigeration and under 41 degrees F.

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 8, 2026 · Original Source

Routine

Oct 24, 2024

Complete

Official score: 94 · Understand This Area’s Scale

5 recorded violations

minorCode MN Rule 4626.1530ACleaning and sanitizing

Official Wording

Keep all intake and exhaust air ducts and filters clean.

Inspector’s Notes

Observed air vents on ceiling in kitchen soiled with dust. Clean and maintain clean.

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 4626.0715Cleaning and sanitizing

Official Wording

Have a test kit for the type of sanitizer used.

Inspector’s Notes

Establishment has quat test strips on site, however the sanitizer being dispensed is a lactic acid based sanitizer (Sink and Surface) Discussed with operator. Ensure you have proper test strips on site to test the concentration of each type of sanitizer used.

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 4626.0710BFood 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 no hot water test strips on site to test plate temperature of hot water dish machine. Obtain test strips or digital device to measure plate temperature.

In Plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.1755APermits, training, and postings

Official Wording

Discontinue operating the food establishment until a license to operate is obtained from the regulatory authority.

Inspector’s Notes

Establishment operates a food shelf out of this location at times, in addition to their institutional food license. Reach out to your licensing inspector and obtain a food shelf license. You do NOT need to discontinue food shelf operations while waiting for the license.

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 4626.0735ABEquipment and utensils

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Observed door on reach in cooler #3 in need of repair or replacement. Fix door/door handle.

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

Official record from Minneapolis Health Department, Oct 24, 2024 · Original Source

Routine

Oct 27, 2023

Complete

Official score: 94 · Understand This Area’s Scale

5 recorded violations

minorCode MN Rule 4626.1530ACleaning and sanitizing

Official Wording

Keep all intake and exhaust air ducts and filters clean.

Inspector’s Notes

Observed air vents in kitchen soiled with dust. Clean and maintain clean.

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 4626.0300ACleaning and sanitizing

Official Wording

Store all food: • In a clean, dry location • At least 6 inches above the floor

Inspector’s Notes

Observed foods in cases sitting directly on the ground in dry storage area. Keep all foods at least 6 inches off the ground.

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 4626.0715Cleaning and sanitizing

Official Wording

Have a test kit for the type of sanitizer used.

Inspector’s Notes

Observed no quat test strips on site. Ensure test strips for each type of sanitizer used on site are available and used to check concentration.

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 4626.0710BFood 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

Establishment uses hot water sanitizing dish machine, however no means to measure plate temperature available on site. Obtain test trips or device as described in rule above.

In Plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.1755APermits, training, and postings

Official Wording

Discontinue operating the food establishment until a license to operate is obtained from the regulatory authority.

Inspector’s Notes

Observed establishment operates as a food shelf at times, in addition to using their institutional food license. Obtain food shelf license. You do NOT need to discontinue your food shelf operations in the interim.

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

Official record from Minneapolis Health Department, Oct 27, 2023 · Original Source