Institution · Minneapolis, MN

Olson School

Name: Olson School
Address: 1607 51st Ave N, Minneapolis, MN

1607 51st Ave N

Last inspected Oct 19, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Complete

Get the Next Inspection, Free.

We'll email you when Olson School has a new health inspection. No spam, one-click unsubscribe.

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

More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Olson School last inspected?: The most recent inspection on record was on Oct 19, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 96).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Oct 24, 2023 to Oct 19, 2026.
Has Olson School ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Oct 24, 2023.

The Full Inspection History

7 inspections

Routine

Oct 19, 2026

Complete

Official score: 96 · Understand This Area’s Scale

5 recorded violations

minorCode MN Rule 4626.0735ABEquipment and utensils

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Observed there to be ice build-up on the floor of the walk-in cooler. Service equipment and keep equipment in good repair.

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

minorCode MN Rule 4626.0495Cleaning and sanitizing

Official Wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s Notes

Observed there to be paper lining inside of the milk cooler. The paper was removed during inspection. Make sure non-food contact surfaces are made of non-absorbent materials.

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 4626.0275AContamination

Official Wording

When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

Inspector’s Notes

Observed tongs along the salad bar to be stored with the handle touching ready-to-eat foods. The tongs were moved during inspection. Make sure tongs are kept with the handle not touching food.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

criticalCode MN Rule 4626.0320AContamination

Official Wording

Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

Inspector’s Notes

Observed the sneeze guard at the salad bar to be folded up during service. The sneeze guard was deployed during inspection. Make sure that the sneeze guard is deployed during service.

In Plain English

More about food not protected from contamination

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 employee to have a State of Minnesota Certified Food Protection Manager (CFPM) certificate. Make sure that an employee gets and maintains a CFPM certificate.

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, Oct 19, 2026 · Original Source

Routine

May 5, 2026

Complete

Official score: 100 · Understand This Area’s Scale

3 recorded violations

minorCode MN Rule 4626.0735ABEquipment and utensils

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Observed ice build-up in the walk-in cooler. Service equipment and keep equipment in good repair.

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

minorCode MN Rule 4626.0495Cleaning and sanitizing

Official Wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s Notes

Observed the gaskets of the walk-in cooler to be soiled. Clean and keep equipment clean.

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 4626.0725ACleaning and sanitizing

Official Wording

Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Inspector’s Notes

Observed the prep sink and the 3-compartment sink to not be sealed to the walls. Seal equipment to allow proper cleaning.

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

Official record from Minneapolis Health Department, May 5, 2026 · Original Source

Routine

Oct 21, 2025

Complete

Official score: 98 · Understand This Area’s Scale

3 recorded violations

minorCode MN Rule 4626.0735ABEquipment and utensils

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Observed ice build-up in the floor of the walk-in cooler. Defrost and keep equipment in good repair.

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

minorCode MN Rule 4626.0495Cleaning and sanitizing

Official Wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s Notes

Observed the interior of the milk cooler to be lined with paper. Remove paper and make sure that equipment is made of non-absorbent material.

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

majorCode MN Rule 4626.0400BFood source and labeling

Official Wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

Inspector’s Notes

Observed packaged meals of beans and taco meat (processed at MPS commissary) to not be date marked. Person-in-charge stated that these meals were leftover from the day prior and will be frozen for later use. Date mark TCS foods that are held for longer than 24 hours.

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, Oct 21, 2025 · Original Source

Routine

Apr 10, 2025

Complete

Official score: 96 · Understand This Area’s Scale

3 recorded violations

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

There was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. Information for the CFPM will be attached in this report. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

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

minorCode MN Rule 4626.0735ABEquipment and utensils

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Observed ice build-up on the floor of the walk-in cooler. Defrost equipment. Keep all equipment in good repair.

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 4626.0320AContamination

Official Wording

Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

Inspector’s Notes

Observed the sneeze guards at the salad bar to be folded up during lunch service. The sneeze guards were folded down during inspection. Make sure that all food served through the line is behind a sneeze guard to prevent contamination.

In Plain English

More about food not protected from contamination

Official record from Minneapolis Health Department, Apr 10, 2025 · Original Source

Routine

Oct 15, 2024

Complete

Official score: 94 · Understand This Area’s Scale

6 recorded violations

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

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

minorCode MN Rule 4626.0735ABEquipment and utensils

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Observed significant amount of ice build-up on the floor of the walk-in cooler. Defrost equipment. Keep all equipment in good repair.

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

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

Observed the floors of the dry storage area to be soiled. Clean and keep clean.

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

criticalCode MN Rule 4626.0320AContamination

Official Wording

Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

Inspector’s Notes

In Plain English

More about food not protected from contamination

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

Observed the handwashing sink by the walk-in freezer to not be stocked with paper towel. Person-in-Charge was notified of violation. Make sure that each handwashing sink is stocked with paper towels to promote proper handwashing by employees.

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

Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.

Inspector’s Notes

Observed single-use food boats(unwrapped) to be stored upright in the dry storage areas. Ensure that food boats are stored inverted to prevent potential contamination.

In Plain English

More about food not protected from contamination

Official record from Minneapolis Health Department, Oct 15, 2024 · Original Source

Routine

Apr 23, 2024

Complete

Official score: 100 · Understand This Area’s Scale

4 recorded violations

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 the State of Minnesota Certified Food Protection Manager (CFPM) certificate for the onsite Person-In-Charge to be expired. Information for the CFPM can be found here: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

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

minorCode MN Rule 4626.0735ABEquipment and utensils

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Observed there to be significant ice build-up on the floor of the walk-in cooler. Observed ice build-up in the walk-in freezer. Service these pieces of equipment and maintain in good repair.

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

minorCode MN Rule 4626.0840CCleaning and sanitizing

Official Wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s Notes

Observed the fan guards in the walk-in cooler to be dusty. Observed the hood canopy over the ovens to be dusty. Clean and maintain clean.

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 4626.1520ACleaning and sanitizing

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

Observed the floors behind the ovens to be heavily soiled. Clean and maintain clean.

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

Official record from Minneapolis Health Department, Apr 23, 2024 · Original Source

Routine

Oct 24, 2023

Complete

Official score: 100 · Understand This Area’s Scale

5 recorded violations

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

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

minorCode MN Rule 4626.0735ABEquipment and utensils

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Observed there to be significant ice build-up on the floor of the walk-in cooler. Service this equipment and maintain in good repair.

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

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 water at the handwashing sink in the prep area to be at a temperature of 82 degrees F. Ensure that water temperature is maintained between 110-130 degrees F to promote proper handwashing.

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

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s Notes

Observed the gaskets of the walk-in cooler and the victory 2 door stand-up cooler to be soiled with debris. Observed the fans in the walk-in cooler to be soiled with debris. Clean these areas and maintain clean.

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 4626.0620BFood temperature

Official Wording

Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

Inspector’s Notes

Observed a physical thermometer to be missing from the interior of the stand-up cooler closest to the dry storage area. Provide and maintain a thermometer inside of each cooler.

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, Oct 24, 2023 · Original Source