Restaurant · Minneapolis, MN

Mrs.Dessert & Kumpir

Name: Mrs.Dessert & Kumpir
Address: 339 22nd Ave Ne, Minneapolis, MN

339 22nd Ave Ne

Last inspected Mar 17, 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

3 inspections

Routine

Mar 17, 2026

Complete

Official score: 100 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.1335ACleaning and sanitizing

Official wording

Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Inspector’s notes

Food and single service items stored in unfinished basement. Finish basement with proper flooring, walls and celing.

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) onsite. Employ and obtain a CFPM and post a copy of the CFPM certificate onsite.

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

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 cloth sitting on counter - remove and put wet cloth in sanitizer bucket. PIC removed and stored cloth in sanitizer.

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, Mar 17, 2026 · Original Source

Routine

Jan 6, 2025

Complete

Official score: 100 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.0275DWater, plumbing, and sewage

Official wording

Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.

Inspector’s notes

Ice cream dipper well by the roll ice cream machine observed not turned on during the inspection. Turn dipper well on when it is in use. The person in charge turned on the dipper well water.

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 problems

minorCode MN Rule 4626.0965BContamination

Official wording

Keep clean utensils that are unwrapped in trays and holders with their handles up.

Inspector’s notes

Plasticware observed not stored handle to user. Store all plasticware so that it is handle to user for easy grab and to not contaminate other utensils.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode MN Rule 4626.1335ACleaning and sanitizing

Official wording

Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Inspector’s notes

Food stored in the basement with no finish ceiling - finish the ceiling where food are stored in the basement.

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 6, 2025 · Original Source

Routine

Dec 28, 2023

Complete

Official score: 94 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.0955ACleaning and sanitizing

Official wording

Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Inspector’s notes

Single-service items in the basement, main floor storage room, and under the counter at the front were observed less than six inches off the floor - store six inches off the floor.

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 4626.0300ACleaning and sanitizing

Official wording

Store all food: • In a clean, dry location • At least 6 inches above the floor

Inspector’s notes

Food in the basement was observed less than six inches off the floor - store six inches off the floor.

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 4626.1457Handwashing

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Observed all handwashing stations and bathroom where employees use with no handwashing sign - post a sign to all handwashing stations and the bathroom.

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.

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Observed quat sanitizer use at the business with no test kit - provide.

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

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 foods were observed reading higher than 41*F: cabbage (48*F), olives (49*F), butter (44*F), milk (47*F), and dessert (49*F) inside the front cold station. Adjust the unit dial to maintain food temperature at 41*F or below at all times.

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, Dec 28, 2023 · Original Source