Restaurant · Minneapolis, MN

Nabo

Name: Nabo
Address: 720 22nd Ave S, Minneapolis, MN

720 22nd Ave S

Last inspected Apr 10, 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

4 inspections

Follow-Up

Apr 10, 2026

Complete

Official score: 94 · Understand this area’s scale

2 recorded violations

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

This was corrected onsite during the routine but found to be OUT of compliance during the reinspection because tapioca bubbles were held on ice not in mechanical refrigeration.

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 4626.0408AOther

Official wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s notes

Observed the tapioca bubbles out of refrigeration on the countertop on ice. Staff stated they are using the 4-hour rule, but no written procedures have been filed with the City Health Department. Fill out the enclosed form and keep with your records for proper procedures to comply with using Time As Public Health Control.

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, Apr 10, 2026 · Original Source

Routine

Mar 9, 2026

Complete

Official score: 90 · Understand this area’s scale

4 recorded violations

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 tea bobas on ice at 60F. They had been on ice for 1/2 hour. There is no TPHC plan for this product. This was discussed. Staff placed the item in the refrigerator and corrected the issue onsite

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0400AFood source and labeling

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

Observed hard boiled eggs ihun the cooler without a datemark. This was discussed and the issue would be addressed onsit or with the main kitchen who brought them down to NABO

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 4626.0735ABEquipment and utensils

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed the quat dispenser not working properly. This was discussed. Fix and maintain the dispenser.

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

criticalCode MN Rule 4626.1620Chemicals

Official wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s notes

Observed quat sani levels over 400 ppm within the sink and buckets. This was discussed and determined that the dispenser was broke. Until fixed, dilute the concentration and monitor with test strips to obttain an amount between 200-400 ppm.

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

Official record from Minneapolis Health Department, Mar 9, 2026 · Original Source

Routine

Apr 9, 2025

Complete

Official score: 96 · Understand this area’s scale

4 recorded violations

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 foods, hummus, yogurt, cut tomatoes and milk within coolers at 43F-45F. Maintain the coolers so the foods within are at 41F or below:

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed two coolers with air temps within at 43-45F. Observed one reachin cooler leaking water. Fix and maintain the coolers.

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 4626.1580ABFacility maintenance

Official wording

Remove all items unnecessary to the operation of the business from the premises.

Inspector’s notes

Observed several large pieces of equipment that are not working or being used for any other purpose. Remove the broken equipment.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode MN Rule 4626.0840CCleaning and sanitizing

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed food spills within the milk cooler. 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

Official record from Minneapolis Health Department, Apr 9, 2025 · Original Source

Routine

Apr 3, 2024

Complete

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode MN Rule 4626.0840CCleaning and sanitizing

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed prep cooler next to grill with food spills. 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

Official record from Minneapolis Health Department, Apr 3, 2024 · Original Source