Routine
Apr 24, 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, Apr 24, 2026 · Original Source
Restaurant · Minneapolis, MN
Marty's Deli
2427 4th St Ne
Last inspected Apr 24, 2026 · View Map ↗ · Compare ↗
Complete
Get the next inspection, free.
We'll email you when Marty's Deli has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspectionsRoutine
Mar 18, 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, Mar 18, 2025 · Original Source
Follow-Up
Mar 14, 2024
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Mar 14, 2024 · Original Source
Routine
Feb 29, 2024
Complete
Official score: 88 · Understand this area’s scale
6 recorded violations
minorCode MN Rule 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
To-go prepackaged food in the self-service reach-in unit at the front of the house was observed with incomplete labels. Provide proper labels for all prepackaged food. The label must include the following information: name and address of business, name of product, ingredient list (in descending order), net weight, and allergens.
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 problemsminorCode 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
No handwashing sign post at all handwashing stations in the business. Provide sign.
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 problemscriticalCode MN Rule 4626.0405AOther
Official wording
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Sweet pickle (2/21) and pickled beets (2/20) inside the walk-in cooler that has past 7 days. Discard. Discussed with the person in charge to use or discard food within 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.0442BFood temperature
Official wording
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Per discussion with the person in charge, aioli sauce uses raw eggs as an ingredient and there is no asterisk on the menu items that this item is served with. Provide an asterisk to direct consumers to the footnote that states food is raw or undercooked.
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 4626.0408AOther
Official wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Per discussion with the person in charge, the business uses the time to control the half and half creamer at the self-service counter, but there are no written procedures for this process. Provided a time as a public health control (TPHC) form to the person in charge to fill out for the cream.
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
Half and half observed reading at 47*F at the time of the inspection. Maintain cold food temperature at 41*F or below. The person in charge shared they use time to control the product with no written procedures for review. A time as a public health control form was provided to the person in charge at the time of the inspection to review, fill, and use as necessary.
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 temperatureOfficial record from Minneapolis Health Department, Feb 29, 2024 · Original Source