Restaurant · Minneapolis, MN

Northern Fires Pizza

Name: Northern Fires Pizza
Address: 1839 42nd St E, Minneapolis, MN

1839 42nd St E

Last inspected Jul 8, 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

Jul 8, 2026

Complete

Official score: 94 · Understand this area’s scale

4 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 the hand sink temperature at 145*F. The temperature of the handwashing sink must not be hotter than 130*F.

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

Missing test kit for sanitizer. 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

minorCode MN Rule 4626.1540Equipment and utensils

Official wording

Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

Inspector’s notes

Observed mops leaning against wall, with head above the handle. Hang mops to dry with the head below the handle to prevent contamination of walls and handle.

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 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

The person in charge was unable to provide employee illness log. Sending illness log pdf with report to be maintained and kept on site.

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, Jul 8, 2026 · Original Source

Routine

Jul 8, 2025

Complete

Official score: 98 · Understand this area’s scale

3 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

OBSERVED BIN OF SINGLE SERVICE CUPS ON FLOOR. MOVE BIN TO STORAGE AREA AT LEAST 6 INCHES ABOVE 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 4626.0570Water, plumbing, and sewage

Official wording

Provide a cover or lid for the equipment that overlaps the opening and is sloped to drain.

Inspector’s notes

DRAIN COVER WAS MISSING FOR MOP SINK. REPLACE DRAIN COVER.

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

majorCode MN Rule 4626.0442AFood temperature

Official wording

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Inspector’s notes

MENU WAS MISSING CONSUMER WARNING FOR CESAR SALAD DRESSING THAT IS MADE ON SITE WITH RAW EGGS. PROVIDE CONSUMER WARNING ON MENU.

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, Jul 8, 2025 · Original Source

Routine

Jul 2, 2024

Complete

Official score: 94 · Understand this area’s scale

2 recorded violations

majorCode MN Rule 4626.1445Handwashing

Official wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s notes

MISSING PAPER TOWELS AT HANDWASHING SINK. PERSON IN CHARGE STOCKED HANDWASHING SINK WITH PAPER TOWELS AT TIME OF INSPECTION.

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

Exclude a food employee with vomiting or diarrhea from the establishment until they have been asymptomatic for at least 24 hours, and permission is granted from the person in charge to return to work.

Inspector’s notes

PERSON IN CHARGE WAS NOT AWARE THAT EMPLOYEES WITH VOMITING OR DIARRHEA SHOULD BE EXCLUDED FOR AT LEAST 24 HOURS AFTER LAST SYMPTOM.

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, Jul 2, 2024 · Original Source