Routine
Feb 13, 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, Feb 13, 2026 · Original Source
Board And Lodging · Minneapolis, MN
Nuway House, Inc. Kitchen
2518 1st Ave S
Last inspected Feb 13, 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 inspectionsRoutine
Jan 9, 2025
Complete
Official score: 96 · Understand this area’s scale
2 recorded violations
criticalCode MN Rule 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
The concentration of sanitizer in the 3 compartment sink was too low but corrected immediately to 200ppm.
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 problemsminorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
The CFPM certificate was not posted but was done so immediately.
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 issuesOfficial record from Minneapolis Health Department, Jan 9, 2025 · Original Source
Routine
Jan 3, 2024
Complete
Official score: 96 · Understand this area’s scale
1 recorded violation
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 milk in Fridge #2 was at 46F. This unit will be adjusted immediately.
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, Jan 3, 2024 · Original Source