Routine
Mar 30, 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, Mar 30, 2026 · Original Source
Institution · Minneapolis, MN
New Horizon Academy
105 Lake St W
Last inspected Mar 30, 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 inspectionsRoutine
Sep 18, 2025
Complete
Official score: 100 · Understand this area’s scale
2 recorded violations
minorCode MCO 188.380Handwashing
Official wording
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Observed hand washing sink was temping at 87F. Ensure hand washing sinks are at a minimum of 100F and a maximum of 120F in a child-care setting.
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 problemsminorCode MN Rule 4626.0105AFood source and labeling
Official wording
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s notes
Observed food worker eating lunch in kitchen area. Ensure employees are eating in a designated area away from food the prep/service area.
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, Sep 18, 2025 · Original Source
Routine
Mar 21, 2025
Complete
Official score: 100 · Understand this area’s scale
1 recorded violation
minorCode MCO 188.380Handwashing
Official wording
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Observed hand washing sink in kitchen tested at 76F. Ensure all hand washing sinks are at least 100F and no more than 120F in a daycare. Three compartment sink had hot water.
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 problemsOfficial record from Minneapolis Health Department, Mar 21, 2025 · Original Source
Routine
Sep 17, 2024
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Sep 17, 2024 · Original Source
Routine
Mar 14, 2024
Complete
Official score: 96 · Understand this area’s scale
2 recorded violations
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Missing quat test kit. Obtain.
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 4626.0710BFood temperature
Official wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Missing device(t-stick, thermolabel, waterproof thermometer) to measure rack temperature(160 degrees) of dish machine. Obtain.
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 temperatureOfficial record from Minneapolis Health Department, Mar 14, 2024 · Original Source