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Restaurant
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Restaurant · Minneapolis, MN

McDonalds

916 West Broadway

Last inspected Jan 20, 2026 · 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

2 inspections

Routine

Jan 20, 2026

Complete

Official score: 94 · Understand this area’s scale

4 recorded violations

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

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

Inspector’s notes

Observed the floors behind the beverage station, under the grill along the cookline, and under the ice machine to be soiled. Clean and keep physical facilities 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 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Observed there to be damaged base coving in the walk-in cooler. Observed damaged floor tiles by the walk-in cooler. Observed the caulking at all of the kitchen handwashing sinks and around the 3-compartment sink to be damaged. Repair and keep the physical facilities in good repair.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
criticalCode MN Rule 4626.0225AHandwashing

Official wording

Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Inspector’s notes

Observed fries to touch employee's bare hands when scooping them into a bag for service. Make sure that ready-to-eat foods do not come into contact with employee's bare hands.

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 problems
majorCode 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

Observed restaurant to not have a written plan for the Time as a Public Health Control (TPHC) procedures used for the cold sandwich line. A plan will be included in this report. Keep a written plan describing the TPHC procedures used at the restaurant.

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, Jan 20, 2026 · Original Source

Routine

Jul 19, 2024

Complete

Official score: 92 · Understand this area’s scale

5 recorded violations

criticalCode MN Rule 4626.0075B-JHandwashing

Official wording

Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.

Inspector’s notes

Observed employee wearing gloves while working on the sandwich assembly station, take off gloves and move to the fryer station, then return to the sandwich line without washing their hands. Also observed an employee sweeping, mopping, and performing other janitorial duties, and then move to the fryer station without washing their hands. It was discussed with Person-in-Charge that employees must wash hands in between switching tasks. Employees washed their hands and returned to work. Ensure that employees wash their hands according to above code.

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 problems
criticalCode MN Rule 4626.1620Chemicals

Official wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s notes

Observed the quat sanitizer in the 3-compartment sink to be at a concentration of 500 ppm. Sanitizer concentration was diluted and verified at a concentration of 400 ppm. It was discussed with Person-in-Charge that sanitizer concentration must be kept at an appropriate range to prevent potential chemical contamination of food products. Maintain concentration of quat sanitizer according to chemical label.

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
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 the gaskets of the dessert freezer to severely torn. Observed ice build-up in the french fry freezer and walk-in freezer. Service equipment and keep in good repair.

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 4626.1457Handwashing

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Observed there to be no handwashing sign in the men's restroom. Post a sign requiring employees to wash their hands before returning to work at all handwashing sinks.

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 problems
minorCode MN Rule 4626.1260Other

Official wording

Have a covered trash can in toilet rooms.

Inspector’s notes

Observed the trash cans in the women's restroom to not be covered. Provide covers for trash cans in the women's restroom.

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, Jul 19, 2024 · Original Source

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