Routine
Apr 22, 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 22, 2026 · Original Source
Institution · Minneapolis, MN
Minnesota Transitions Charter School
2872 26th Ave S
Last inspected Apr 22, 2026 · View Map ↗ · Compare ↗
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspectionsRoutine
Oct 1, 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, Oct 1, 2025 · Original Source
Routine
Dec 16, 2024
Complete
Official score: 96 · Understand this area’s scale
1 recorded violation
criticalCode MN Rule 4626.0385BFood temperature
Official wording
Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
Inspector’s notes
Observed beans in the salad bar cooler at 60F after an hour. It was determined that the beans are stored at room temp and placed in the salad bar. This was discussed and the beans will be placed in the cooler the day prior to using in the salad bar, since the cooler unit is a cold-hold unit, not a cooling unit.
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, Dec 16, 2024 · Original Source
Routine
May 28, 2024
Complete
Official score: 96 · Understand this area’s scale
1 recorded violation
criticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed tcs salad fixings on counter sitting on ice, (60F). This was discussed and a mechanical unit will be purchased, while TPHC plan is in place (IN).
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, May 28, 2024 · Original Source
Routine
Nov 20, 2023
Complete
Official score: 96 · Understand this area’s scale
2 recorded violations
majorCode MN Rule 4626.0675Food temperature
Official wording
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
The salad bar is not a mechanical unit and facility is using ice for cold holding. Provide a mechanically operated electrical cooler unit for salad bar.
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 4626.1445Handwashing
Official wording
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
The paper towel supply was observed OUT and facility was using napkins. Provide paper towels for drying 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 problemsOfficial record from Minneapolis Health Department, Nov 20, 2023 · Original Source