Restaurant · Minneapolis, MN

Maxwell's Cafe & Market

Name: Maxwell's Cafe & Market
Address: 801 4th St Se, Minneapolis, MN

801 4th St Se

Last inspected Oct 15, 2025 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

5 inspections

Routine

Oct 15, 2025

Complete

Official score: 92 · Understand this area’s scale

5 recorded violations

criticalCode MN Rule 4626.0130AFood source and labeling

Official wording

All food must be from approved sources.

Inspector’s notes

Sambusas are made at Big Marina in Columbia Heights. Inspector could not find a wholesale license on the MDA website for Big Marina. Provide evidence of wholesale license or discontinue selling this product. Management stated that sambusas are planned to be discontinued due to recent menu change.

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

minorCode MN Rule 4626.0235A(4)Contamination

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Observed vegetables such as head of lettuce, tomatoes and peppers, stored without a package on refrigerator shelf. Observed food in freezer stored without lids. Manager had staff put lids on freezer items and place vegetables in containers. Store food in a protected manner. Corrected on site.

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 4626.0780COther

Official wording

Discontinue the use of a food preparation sink for anything other than food preparation.

Inspector’s notes

Upon arrival observed dishes being washed in the food preparation sink. This violation has been observed at previous inspections. This must be used for food preparation only.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode MN Rule 4626.0900Cleaning and sanitizing

Official wording

Sanitize food contact surfaces before using and after cleaning.

Inspector’s notes

Observed pan washed in food prep sink and put away without sanitized. Dishes must be washed, rinsed and then sanitized. Management was aware of requirement and demonstrated the ability to set up the sanitizing portion of the three compartment sink.

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 plastic containers for rice. Observed PE (plastic) lined cups for side dishes. These are not approved. Takeout containers must be recyclable or compostable. See our Green to Go website for more information. Contact inspector with any questions. Green to Go: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Minneapolis Health Department, Oct 15, 2025 · Original Source

Follow-Up

Nov 26, 2024

Complete

Official score: 96 · Understand this area’s scale

1 recorded violation

criticalCode MN Rule 4626.0130AFood source and labeling

Official wording

All food must be from approved sources.

Inspector’s notes

Sambusas are made at Big Marina in Columbia Heights and sold at the cafe. Inspector could not find a license on the MDA website indicating Big Marina can wholesale this product. Provide evidence of appropriate licensure to wholesale or discontinue selling this 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 problems

Official record from Minneapolis Health Department, Nov 26, 2024 · Original Source

Routine

Oct 16, 2024

Complete

Official score: 90 · Understand this area’s scale

7 recorded violations

criticalCode MN Rule 4626.0130AFood source and labeling

Official wording

All food must be from approved sources.

Inspector’s notes

Observed sambusas onsite in various card board boxes without matching labeling. Person in charge did not know where sambusas were purchased from but stated they were not made at the restaurant. Asked to have owner mail proof of purchase to inspector within three days; proof was not provided. Sambusas must be made in a licensed facility or purchased from an approved source. Provide proof of purchase/source via invoices or information on where these are made. Discontinue selling sambusas until source is approved.

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

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 plastic to-go containers, PE lined coffee cups and #6 plastic coffee cup lids. Observed newly purchased rigid polystyrene to-go boxes. These are not not recyclable in Minneapolis and not approved under the Minneapolis Green to Go ordinance. Discussed with person in charge, guidance document of approved containers provided with report.

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 4626.0400BFood source and labeling

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

Inspector’s notes

Observed open containers of hummus and tzatziki without date marks. Once open write the date on the container and use or discard within 7 days. Discussed when these items were opened and when they should be discarded with person in charge.

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

minorCode MN Rule 4626.0780COther

Official wording

Discontinue the use of a food preparation sink for anything other than food preparation.

Inspector’s notes

Observed drying dishes on the drain board of the prep sink. Through conversation dishes are being cleaned in the prep sink. Discussed with person in charge that the prep sink is for food preparation only. Discontinue washing dishes in the prep sink and use it only for food preparation.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode MN Rule 4626.0900Cleaning and sanitizing

Official wording

Sanitize food contact surfaces before using and after cleaning.

Inspector’s notes

Dishes are being washed in the prep sink and are not being sanitized. There was no sanitizer by the three compartment sink and person in charge stated they were not sanitizing because there weren't very many dishes. Food safe bleach able to be obtained from the store the restaurant resides in. Provided tutorial and discussion with staff on how to sanitize dishes. Ensure that all dishes are done in the following order within the three compartment sink: -Wash in soapy water -Rinse in clean water -Submerge in an approved sanitizing solution -Allow to air dry

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 4626.0840CCleaning and sanitizing

Official wording

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

Inspector’s notes

The following items were observed to contain grime build-up and be sticky to the touch. Clean and maintain a cleaning schedule that prevents accumulations -Prep Cooler- inside and outside -Reach in Coolers- inside and outside -Hand and prep sinks

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 4626.1520ACleaning and sanitizing

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed wall by vent in ceiling near fryer and walls by hand & prep sinks to contain build up. 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

Official record from Minneapolis Health Department, Oct 16, 2024 · Original Source

Follow-Up

Oct 30, 2023

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, 2023 · Original Source

Routine

Oct 16, 2023

Complete

Official score: 88 · Understand this area’s scale

5 recorded violations

criticalCode MN Rule 4626.0235A(1)Contamination

Official wording

Separate raw animal foods from ready-to-eat foods.

Inspector’s notes

Observed raw ground beef in plastic wrap stored above lettuce and other ready to eat foods. Store all raw animal meats by order of cooking temperature and away from ready to eat foods to prevent cross contamination. Beef was place in a metal pan per inspector request.

In plain English

More about food not protected from contamination

criticalCode MN Rule 4626.0500BCleaning and sanitizing

Official wording

Remove single-service and single-use articles made from materials that are unsafe and unclean.

Inspector’s notes

Observed meats stored in shopping bags with inked "thank you". Meat was in direct contact with bags. These bags are not food safe and may leach chemicals into food. Only use storage containers made of food grade materials. Discussed food storage options with PIC.

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 4626.0400AFood 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 no foods to be date marked. Discussed date marking requirements with PIC. Ensure all TCS foods are marked with date prepared (or opened if a commercial product) and used or discarded within 7 days.

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

minorCode MN Rule 4626.0380ABCFood temperature

Official wording

Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

Inspector’s notes

Observed lamb thawing at room temperature. Lamb was still frozen upon inspection. Use only one of the above approved methods to thaw foods. Discussed methods with PIC.

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

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Establishment uses quaternary ammonium sanitizer (quat) and there was no test kit on site for quat. Provide.

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

Official record from Minneapolis Health Department, Oct 16, 2023 · Original Source