Institution · Minneapolis, MN

Olu's Center

Name: Olu's Center
Address: 1315 12th Ave N, Minneapolis, MN

1315 12th Ave N

Last inspected May 27, 2026 · View Map ↗ · Compare ↗

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Complete

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

May 27, 2026

Complete

Official score: 94 · Understand this area’s scale

2 recorded violations

criticalCode MN Rule 4626.1620Chemicals

Official wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s notes

Sink & Surface Cleaner Sanitizer mixture in the sanitizer bucket was measured greater than 1130PPM at the time of inspection. Label use indicates a safe and effective concentration of 272-700PPM. Food employees manually mix sanitizer, so more water was added to dilute the concentration of the sanitizer, so more water was added to dilute the concentration of the sanitizer until it reached 272-700PPM and was within acceptable safe range. Retrain staff to mix sanitizer buckets to proper concentrations and to measure with the appropriate sanitizer test kit. Use sanitizers at safe and effective levels at all times.

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

majorCode MN Rule 4626.1110ABHandwashing

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Handwash sink in the back corner of the kitchen was observed obstructed by a Reach In Freezer and a fan at the time of inspection. Freezer had been moved close to the handwash sink and then a stool with a fan was placed between the cooler and the handwash sink. Discussed with Chef that all handwash sinks must be available for handwashing at all times during operating hours. Chef moved Freezer so that there was space to get in between Freezer and sink to wash hands. Maintain all handwash sinks clear at all times.

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.

Apr 16, 2025

Complete

Official score: 94 · Understand this area’s scale

2 recorded violations

criticalCode MN Rule 4626.1620Chemicals

Official wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s notes

Sink & Surface Cleaner Sanitizer mixture in the sanitizer bucket was measured at 1.00oz/gal at the time of inspection. Label use indicates a safe and effective concentration at 0.27 -0.55 oz/gal. Food employees manually mix sanitizer, so more water was added to dilute the concentration of the sanitizer until it reached 0.55 oz/gal and was within acceptable safe range. Retrain staff to mix sanitizer buckets to proper concentrations and to measure with the appropriate sanitizer test kit. Use sanitizers at safe and effective levels.

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

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

There was no independent method to measure the hot water sanitization rinse temperature of the high temperature dish machine at the time of inspection. Chef stated that they were referring to the machine's thermometer to make sure the dish machine is hot enough. Discussed with Chef that there needs to be an independent method to measure the dish machine and it needs to hold maximum temperature. Provide an independent maximum registering thermometer device to make sure the dish machine's hot water sanitizing rinse is reaching 160F or higher.

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, Apr 16, 2025 · Original Source

Routine

Apr 4, 2024

Complete

Official score: 96 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.1040BWater, plumbing, and sewage

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

Handwash sink in the corner of the kitchen was not draining properly. There was another handwash sink around the corner that staff were using at the time of inspection. Repair so that it does not provide a barrier for using that handwash sink so that employees have access to all handwash sinks in the kitchen.

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

criticalCode MN Rule 4626.1620Chemicals

Official wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s notes

Sink & Surface Cleaner sanitizer bucket was measured at 0.75 oz/gal at the time of inspection. Label use indicates a safe and effective concentration of 0.27-0.55 oz/gal. Food employee manually mixes sanitizer, so they added more water to dilute the product to 0.55 oz/gal immediately. Discussed with employee and Person In Charge to measure after each manual mix so that the concentration is safe and effective. Retrain employees to mix sanitizer buckets using proper concentrations.

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 4626.0033DPermits, training, and postings

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

At the time of inspection, the Certified Food Protection Manager (CFPM) Certification was expired. Designated CFPM stated they renewed certificate and it was proven when inspector looked up the CFPM in the Minnesota State registry. Discussed with CFPM to post new copy of 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, Apr 4, 2024 · Original Source