Restaurant · Minneapolis, MN

Modern Times

Name: Modern Times
Address: 3200 Chicago Ave, Minneapolis, MN

3200 Chicago Ave

Last inspected Apr 1, 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

5 inspections

Follow-Up

Apr 1, 2026

Complete

Official score: 96 · Understand this area’s scale

4 recorded violations

majorCode MN Rule 4626.1720AFood temperature

Official wording

Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.

Inspector’s notes

A handwashing sink must be installed in the bakery preparation area. Please submit plans for review and approval before installation.

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 4626.1070AHandwashing

Official wording

Have enough handwashing sinks for convenient use by employees.

Inspector’s notes

A dedicated handwashing sink is required in the bakery preparation area where food preparation occurs. The handwashing sink must be conveniently located and easily accessible to staff.

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 4626.1520ACleaning and sanitizing

Official wording

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

Inspector’s notes

Observed caulking of compartment sinks to be moldy. Remove and replace moldy caulking. Clean and sanitize the affected areas, then reapply caulking.

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 4626.0033APermits, training, and postings

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

Observed no Certified Food Protection Manager (CFPM) certificate on-site. Ensure that at least one full-time staff member obtains a State of Minnesota–issued CFPM certification. A copy of the certificate is maintained on-site and available upon request. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Minneapolis Health Department, Apr 1, 2026 · Original Source

Routine

Mar 19, 2026

Complete

Official score: 94 · Understand this area’s scale

5 recorded violations

majorCode MN Rule 4626.1720AFood temperature

Official wording

Inspector’s notes

Observed a need for a handwashing sink in the bakery prep area. A plan review application must be submitted before installing a handsink.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.1070AHandwashing

Official wording

Have enough handwashing sinks for convenient use by employees.

Inspector’s notes

Observed no hand sink available for employees to use in the bakery preparation area. A handwashing sink must be conveniently located in all food preparation, food dispensing, and warewashing areas. This violation has been cited multiple times and remains uncorrected. A citation will be issued if a handwashing sink is not intalled.

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 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Observed wet wiping cloths around counters in the kitchen area. In-use wet wiping cloths must be maintained in a sanitizer bucket.

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 caulking at compartment sinks in dishwashing area to be moldy. 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

majorCode MN Rule 4626.0415COther

Official wording

The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

Inspector’s notes

Observed bottled hot sauce being sold on-site without a HACCP plan. A HACCP plan must be developed and approved before packaging hot sauce for sale. This violation has been cited multiple times. Develop a HACCP plan or discontinue selling of hot sauces.

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, Mar 19, 2026 · Original Source

Routine

Feb 26, 2025

Complete

Official score: 94 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.1720AFood temperature

Official wording

Inspector’s notes

A food plan review must be submitted before installing the handwashing station in the bakery prep area. More information has been provided with the report.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.1070AHandwashing

Official wording

Have enough handwashing sinks for convenient use by employees.

Inspector’s notes

A handwashing station is needed in the bakery prep room. No handwashing station is accessible to food workers during food preparation in this specific area. Provide a handwashing station.

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 4626.0442BFood temperature

Official wording

The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

Inspector’s notes

Observed consumer advisory disclosure in menu, however, there is no asterisk in the menu items that are being served raw or undercooked. Provide asterisk as discussed.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Feb 26, 2025 · Original Source

Follow-Up

Feb 28, 2024

Complete

Official score: 96 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.0415COther

Official wording

The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

Inspector’s notes

Spoke to the Person In Charge, they are currently in the process of developing HACCP plans for fermentation.

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 4626.1720AFood temperature

Official wording

Inspector’s notes

Observed a need for a handwashing station in the bakery prep area. Submit plan review.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1385BPests

Official wording

Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

Inspector’s notes

Remove insect control devices from food preparation areas. Relocate.

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 insects

Official record from Minneapolis Health Department, Feb 28, 2024 · Original Source

Routine

Feb 14, 2024

Complete

Official score: 90 · Understand this area’s scale

8 recorded violations

majorCode MN Rule 4626.0415COther

Official wording

The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

Inspector’s notes

1. Observed pickling of vegetables taking place on-site such as cauliflower and jalapenos. Person In Charge mentioned that they are hot-brined. Develop a HACCP Plan for the option to keep hot brine pickled veggies for more than 7 days. Or make smaller batches to not exceed 7 days. 2. Observed hot sauce made and packaged for sale on-site without a HACCP plan. Contact our HACCP Team to begin the HACCP Plan process. https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/

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 4626.0225AHandwashing

Official wording

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

Inspector’s notes

Observed food worker handling bread and salad toppings with their bare hands. Person In Charge was asked to notify food worker to wash their hands and put on gloves.

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 4626.1720AFood temperature

Official wording

Inspector’s notes

Observed a need for a handwashing station in bakery prep area. Submit plan review before installation.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0442AFood temperature

Official wording

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Inspector’s notes

Observed no consumer advisory for over easy eggs on menu. Per conversation with Person In Charge, customers can order over easy eggs upon request. Provide advisory and asterisks on menu items that are undercooked. More information has been provided with report.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

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

Inspector’s notes

Observed mold in caulking of compartment sink near dishwashing room. 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

minorCode MN Rule 4626.0740Cleaning and sanitizing

Official wording

Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

Inspector’s notes

Observed a cutting board in prep cooler near cook line badly scared. If not able to resurface, discard.

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 4626.435B (1-4,6-7)Food source and labeling

Official wording

Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

Inspector’s notes

Observed hot sauce packaged on-site for sale missing some information on labels. More information has been provided with report.

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 4626.1385BPests