Restaurant · Minneapolis, MN

Olive & Lamb Eatery

Name: Olive & Lamb Eatery
Address: 2424 University Ave Ne, Minneapolis, MN

2424 University Ave Ne

Last inspected Sep 30, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Complete

Get the Next Inspection, Free.

We'll email you when Olive & Lamb Eatery has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Olive & Lamb Eatery last inspected?: The most recent inspection on record was on Sep 30, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 98).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Sep 9, 2024 to Sep 30, 2026.
Has Olive & Lamb Eatery ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Sep 9, 2024.

The Full Inspection History

3 inspections

Routine

Sep 30, 2026

Complete

Official score: 98 · Understand This Area’s Scale

3 recorded violations

minorCode MN Rule 4626.0435CFood source and labeling

Official Wording

Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

Inspector’s Notes

Self-service beverage dispenser observed with no ingredient list - provide.

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 problems

majorCode 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

Observed hot sanitizing dish machine with no irreversible thermometer to capture the utensil surface temperature. 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 temperature

minorCode MN Rule 4626.0033APermits, training, and postings

Official Wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s Notes

Observed no state certified food protection manager (CFPM) at the time of the inspection - obtain and employ a CFPM. An expired CFPM certificate posted in the facility, provide current CFPM.

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, Sep 30, 2026 · Original Source

Routine

Sep 25, 2025

Complete

Official score: 94 · Understand This Area’s Scale

4 recorded violations

minorCode MN Rule 4626.1260Other

Official Wording

Have a covered trash can in toilet rooms.

Inspector’s Notes

Observed both bathrooms with no covered trash can. Provide.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MN Rule 4626.0435CFood source and labeling

Official Wording

Inspector’s Notes

Observed self-service dispenser with no ingredients. Provide ingredient list for all beverages at the self-service dispenser machine.

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 problems

majorCode 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

Observed hot sanitizing dish machine with no irreversible thermometer to capture the utensil surface temperature. Obtain.

In Plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0395A1Food temperature

Official Wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s Notes

Observed gyro (125*F) hot hold on the flat top grill reading lower than 135*F. Keep all hot food at least 135* or higher. PIC shared gyro was recently sliced from cone and stored in the pan. Pan of gyro was set directly on flat top grill instead of inside the double metal pan.

In Plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Sep 25, 2025 · Original Source

Routine

Sep 9, 2024

Complete

Official score: 96 · Understand This Area’s Scale

4 recorded violations

minorCode MN Rule 4626.1260Other

Official Wording

Have a covered trash can in toilet rooms.

Inspector’s Notes

Observed no covered trash can in the bathrooms. Provide a covered trash can.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MCO 188.390Permits, training, and postings

Official Wording

The business license must be posted where it can be easily seen.

Inspector’s Notes

Observed no business license posted at the business at the time of the inspection. Post a Minneapolis license in a conspicuous area.

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

criticalCode MN Rule 4626.0805C1Chemicals

Official Wording

Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

Inspector’s Notes

Chlorine sanitizer dish machine observed with a concentration reading of 0 ppm. Service the unit with a concentration range of 50 - 200 ppm. Informed staff to discontinue using the dish machine until it has been serviced and properly sanitizing dishes - use the 3 compartment sink to wash, rinse, and sanitize.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode MN Rule 4626.0435CFood source and labeling

Official Wording

Inspector’s Notes

Self-service beverage dispense observed missing ingredient list. Provide.

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 problems

Official record from Minneapolis Health Department, Sep 9, 2024 · Original Source