Restaurant · Minneapolis, MN

Mother Dough

Name: Mother Dough
Address: 205 Park Ave #3, Minneapolis, MN

205 Park Ave #3

Last inspected Jan 21, 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

3 inspections

Routine

Jan 21, 2026

Complete

Official score: 94 · Understand this area’s scale

5 recorded violations

minorCode MCO 204.30AOther

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

The facility had PE lined soup and coffee go containers. Replace with compostable or recyclable containers.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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

The facility did not have a Minnesota Department of Health certified food protection manager. Employ and post. To obtain go to the following website https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

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

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

The following items were measured above 41 F: -Dressings in the prep unit 50 and 51 F, -Soup in the main tall prep unit 51 F. Items were discarded. Lower units.

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

minorCode MCO 188.390Permits, training, and postings

Official wording

The business license must be posted where it can be easily seen.

Inspector’s notes

The current Minneapolis license was not posted. Post.

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

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

The facility did not have quat test strips. Provide and use.

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

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

Follow-Up

Feb 18, 2025

Complete

Official score: 100 · Understand this area’s scale

2 recorded violations

minorCode MCO 204.30AOther

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

The facility had PE line soup, coffee and salad to go containers. As well as black plastic coffee lids. Remove and replace with products that are compostable or 1,2 or 5 plastics. Black Plastics are not accepted in Hennepin County.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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

The facility did not have a Minnesota Department of Health certified food protection manager. Employ and post.

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, Feb 18, 2025 · Original Source

Routine

Jan 14, 2025

Complete

Official score: 90 · Understand this area’s scale

8 recorded violations

minorCode MCO 204.30AOther

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

The facility had PE lined soup, coffee and salad to go containers. As well as black plastic coffee lids. Remove and replace with product that is compostable or 1,2 or 5 plastic. Black plastics are not accepted in Hennepin County.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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

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

majorCode MN Rule 4626.0390BFood temperature

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

The facility had a large container of soup that was made in the morning that was completely covered. Keep uncovered if cooling.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1455Equipment and utensils

Official wording

Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

Inspector’s notes

Hand soap was located at the prep sink. The soap was removed.

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 4626.0885Chemicals

Official wording

Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

Inspector’s notes

The facility had detergent in the 1st basin of the 3-comp sink and sanitizer in the 2nd basin of the 3-comp sink. The facility must wash, rinse, and sanitize dishes and set up the 3-comparment sink in that order.

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

majorCode MN Rule 4626.0705AFood temperature

Official wording

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

Inspector’s notes

The facility could not locate their food thermometer on-site. Provide and use.

In plain English

More about food kept at an unsafe temperature

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

The facility was using time as a public health control for creamers and milks but they did not have a written procedure available on-site to monitor how long the milk is out. Develop and monitor.

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 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Milk was measured at 50 F on the food prep table and a sandwich was measured at 50 F in the front display cooler. Ensure products are held at 41 F or below. Items discarded.