Routine
Oct 7, 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, Oct 7, 2026 · Original Source
Institution · Minneapolis, MN
Mcknight Center
4225 3rd Ave S
Last inspected Oct 7, 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 Mcknight Center last inspected?
- The most recent inspection on record was on Oct 7, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 100).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 7 inspections on record, from Oct 3, 2023 to Oct 7, 2026.
- Has Mcknight Center ever been closed by the health department?
- No closure appears in the 7 inspection records we hold for this business. The earliest is dated Oct 3, 2023.
The Full Inspection History
7 inspectionsRoutine
Apr 13, 2026
Complete
Official score: 100 · Understand This Area’s Scale
2 recorded violations
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 dish machine's temperature gauge for the wash and rinse not working. Have temperature gauges replaced and use the temperature test strips to ensure the dish machine is reaching the proper temperatures.
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 issuesminorCode MN Rule 4626.0285BCleaning and sanitizing
Official Wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Observed sanitizer bucket to have a quat concentration of 0ppm. The Person In Charge was able to correct quat concentration 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 problemsOfficial record from Minneapolis Health Department, Apr 13, 2026 · Original Source
Routine
Oct 7, 2025
Complete
Official score: 96 · Understand This Area’s Scale
3 recorded violations
criticalCode MN Rule 4626.0905BFood temperature
Official Wording
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s Notes
Observed dish machine unable to reach a rinse temperature of 160F. Use 3-compartment sink to wash, rinse, and sanitize dishes or utensils.
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 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
Observed dish machine unable to reach final rinse temperature. Have dish machine serviced immediately.
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 issuesminorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
Inspector’s Notes
Observed faucets leaking from 3-compartment sink. Have sink serviced.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Minneapolis Health Department, Oct 7, 2025 · Original Source
Routine
Mar 20, 2025
Complete
Official score: 100 · Understand This Area’s Scale
1 recorded violation
minorCode MN Rule 4626.1565ABDPests
Official Wording
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s Notes
Observed mouse droppings in dry storage room. Clean and maintain all dry storage items off the floor.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Minneapolis Health Department, Mar 20, 2025 · Original Source
Routine
Sep 24, 2024
Complete
Official score: 96 · Understand This Area’s Scale
3 recorded violations
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 quat concentration in sanitizer bucket to be higher than allowed. Person In Charge was asked to adjust sanitizer dispenser.
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 unsafelyminorCode 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 temperature gauges in dish machine not working properly. Person In Charge mentioned that machine will be serviced later in the day.
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 issuesminorCode 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 bags of alfredo sauce thawing in prep sink in hot water. Person In Charge was asked to use sauce immediately. Different thawing options were discussed with the 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 temperatureOfficial record from Minneapolis Health Department, Sep 24, 2024 · Original Source
Routine
Mar 28, 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 28, 2024 · Original Source
Routine
Oct 3, 2023
Complete
Official score: 94 · Understand This Area’s Scale
3 recorded violations
majorCode MN Rule 4626.0795AFood temperature
Official Wording
Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
Inspector’s Notes
Observed dish machine hot water rinse cycle reaching 200F. Person In Charge was asked to have dish machine serviced.
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 temperaturecriticalCode MN Rule 4626.0395A1Food temperature
Official Wording
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s Notes
Observed mac and cheese in hot box holding between 129-133F. The electric hot box had been turned down; PIC was asked to turn the temperature up. Corrective action was provided by text.
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed brick gaps in wall near dish machine with mold buildup. Person In Charge was asked to clean and fill in gaps.
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 problemsOfficial record from Minneapolis Health Department, Oct 3, 2023 · Original Source