Follow-Up
Jan 21, 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, Jan 21, 2026 · Original Source
Restaurant · Minneapolis, MN
Natural Me Apothecary
707 42nd Ave N
Last inspected Jan 21, 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
4 inspectionsRoutine
Jan 7, 2026
Complete
Official score: 84 · Understand this area’s scale
8 recorded violations
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the gaskets in the low freezer and the low salad cooler to be soiled. Clean and keep equipment 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 problemsmajorCode MN Rule 4626.0390BFood temperature
Official wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed mixed chickpea and broccoli salads in the display cooler to be cooling from ambient in tightly covered packages. Person-in-Charge was instructed to uncover containers. Make sure that prepared foods are left uncovered while cooling to assist in the cooling process.
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 temperatureminorCode MN Rule 4626.0620AEquipment and utensils
Official wording
Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
Inspector’s notes
Observed there to be no mechanical thermometer located in the display cooler. Make sure that a mechanical thermometer is located in each cooler to effectively monitor air temperatures.
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 issuesmajorCode MN Rule 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed open container of tuna salad in the salad low cooler to not be date marked. According to Person-in-Charge, this product was opened multiple days prior to inspection. Make sure prepared foods are date marked when opened to make sure that they are used/discarded within 7 days.
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 problemsmajorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed the cutting board at the salad cooler to be extremely discolored. Cutting board was removed during inspection. Make sure that food contact equipment is clean to sight and touch.
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 problemscriticalCode MN Rule 4626.0130AFood source and labeling
Official wording
All food must be from approved sources.
Inspector’s notes
Through discussion with Person-in-Charge, it was determined that backstock of pre-packaged spices and herbs used for customer products are being stored inside of a private home. Person-in-Charge was notified that all food for customer sales must be stored at the licensed restaurant. Make sure that all food ingredients are stored inside of the licensed facility.
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 problemscriticalCode MN Rule 4626.0250AFood source and labeling
Official wording
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives
Inspector’s notes
Observed activated charcoal lemonade to be offered on the menu. Activated charcoal is not allowed in food if it changes the color of the final product. Observed moringa and soursop to be offered as additions to smoothies. Moringa and soursop are listed as dietary supplements and are not FDA approved to be added to food. Discontinue adding unapproved additives to food products.
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 problemsmajorCode MN Rule 4626.0367BFood source and labeling
Official wording
Unpastuerized juices must be properly labeled with the following: "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.
Inspector’s notes
Observed fresh pressed juice for sale to be bottled at the business. The final products are not pasteurized and do not have a label with the warning language required in this code. Discontinue bottling juices, or provide a label with the required language in this code.
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 problemsOfficial record from Minneapolis Health Department, Jan 7, 2026 · Original Source
Follow-Up
Jan 23, 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, Jan 23, 2025 · Original Source
Routine
Jan 9, 2025
Complete
Official score: 90 · Understand this area’s scale
3 recorded violations
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed there to be no sanitizer onsite at the restaurant. It was discussed with PIC that a sanitizer is required to kill any potential pathogens on food contact surfaces. Provide and keep a food sanitizer at the restaurant.
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 problemsmajorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed there to be no sanitizer test kit onsite. It was discussed with PIC that a test kit must be used to make sure that sanitizer is strong enough to kill pathogens, but not so strong that it may contaminate food product. Keep and maintain a sanitizer test kit at the restaurant.
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 problemscriticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed there to be no employee illness log at the restaurant. An employee illness log will be included in this report. Keep and maintain an employee illness log at the restaurant.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Jan 9, 2025 · Original Source