Routine
Oct 30, 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 30, 2025 · Original Source
Restaurant · Minneapolis, MN
Marino's Deli
1946 Johnson St Ne
Last inspected Oct 30, 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 inspectionsRoutine
Oct 15, 2024
Complete
Official score: 98 · Understand this area’s scale
1 recorded violation
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
No date marking on the following food inside the walk-in cooler: bulk tomato sauces, spaghetti meatballs, sliced roast beef meat in Ziploc bags, and diced tomato containers. Date mark all food that will be in the facility for more than 24 hours.
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 problemsOfficial record from Minneapolis Health Department, Oct 15, 2024 · Original Source
Routine
Oct 3, 2023
Complete
Official score: 94 · Understand this area’s scale
3 recorded violations
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed lasagna in a metal tray and meatloaf in the walk-in cooler with no date mark. Date mark all foods that will be in the business for more than 24 hours.
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 problemscriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Tomato (43*F), pickles (42*F), and pickles (43*F) inside the cold station were observed reading above 41*F at the time of the inspection. Maintain food at 41*F or below at all times. The unit was used during lunch.
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 temperatureminorCode MN Rule 4626.0130FFood source and labeling
Official wording
Discontinue offering packaged meat and poultry that is not in a ready-to-eat form and not labeled with safe handling instructions.
Inspector’s notes
Observed business resells pre-packaged Swanson sausage with no safe handling labels. Discontinue selling until safe handling label can be provided along with the sale of the product.
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 problemsOfficial record from Minneapolis Health Department, Oct 3, 2023 · Original Source