Institution · Minneapolis, MN

Minneapolis Park & Recreation Board

Name: Minneapolis Park & Recreation Board
Address: 620 34th St W, Minneapolis, MN

620 34th St W

Last inspected May 21, 2026 · 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

2 inspections

Routine

May 21, 2026

Complete

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode MN Rule 4626.0506AEquipment and utensils

Official wording

Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

Inspector’s notes

Observed household cooler being used. Ensure all food equipment is NSF certified.

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

Official record from Minneapolis Health Department, May 21, 2026 · Original Source

Routine

May 19, 2025

Complete

Official score: 98 · Understand this area’s scale

2 recorded violations

minorCode MN Rule 4626.0506AEquipment and utensils

Official wording

Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

Inspector’s notes

Observed hose-hold use only refrigerator in kitchen area. Ensure all food service equipment is ANSI certified.

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

majorCode MN Rule 4626.0705AFood temperature

Official wording

Have a food thermometer easily available to measure the internal temperature of foods.

Inspector’s notes

Observed no food thermometer available. Ensure one is obtained to check the food temperature when receiving and when in cold-holding.

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

Official record from Minneapolis Health Department, May 19, 2025 · Original Source

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