Verrec
Dec 12, 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, Dec 12, 2025 · Original Source
Restaurant · Minneapolis, MN
Okome House LLC
4747 Nicollet Ave
Last inspected Dec 12, 2025 · 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
2 inspectionsRoutine
Dec 2, 2025
Complete
Official score: 86 · Understand this area’s scale
7 recorded violations
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Business license is not posted. Post.
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 issuescriticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No illness log to keep track of employee illness. Log was provided and use explained. Keep track of all employee illness including call-ins.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode MN Rule 4626.0040APermits, training, and postings
Official wording
The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
Inspector’s notes
Employee illness training policy is not in place. Implement an illness policy to ensure employees are aware of reporting illness and knowing what symptoms and diagnoses need to be reported. PDF provided as sample.
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 issuesmajorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Missing sanitizer test kit to test chlorine levels at dish machine. 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 4626.0390BFood temperature
Official wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed tofu in the cooling process stored in covered containers. Containers must be uncovered when cooling. Lid was removed, corrected on site.
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 temperaturemajorCode MN Rule 4626.0442BFood temperature
Official wording
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
1. Missing disclosure statement on menu. The reminder statement is present. 2. Asterisks are present although on one page of the menu the asterisk is referencing 2 different things. Use asterisk only for raw/undercooked food. Full advisory should statethe following: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Include updates on online 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 temperatureminorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed strong smell in back hall area where bathrooms are located. Hallway is conjoined with whole building. Operator has been working on mitigation.
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 problemsOfficial record from Minneapolis Health Department, Dec 2, 2025 · Original Source