Routine
Jul 27, 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, Jul 27, 2026 · Original Source
Institution · Minneapolis, MN
Open Arms Of Minnesota
2500 Bloomington Ave
Last inspected Jul 27, 2026 · 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
3 inspectionsRoutine
Jul 31, 2025
Complete
Official score: 96 · 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 pressure gauge on dish machine to not be calibrated correctly. Repair/replace pressure gauge. Observed red tag on ANSUL system. Discussed with operator. Someone is scheduled to come out and service this next week. Fire inspection services notified.
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 issuesminorCode MN Rule 4626.1395AOther
Official wording
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
Inspector’s notes
Observed gap between door and foundation at receiving door. Provide door sweeps or another solution to ensure a tight fit to prevent pests from entering.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode MN Rule 4626.0905BFood temperature
Official wording
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Observed dish machine not reaching a plate temperature of 160 degrees F after several runs. Discussed with operator. There was a repair person on site at time of inspection. Operator sent inspector a picture and invoice indicating dish machine was now reaching appropriate temperatures.
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, Jul 31, 2025 · Original Source
Routine
Aug 1, 2024
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
Per discussion with CFPM, dish machine had just broken down earlier today. Have unit repaired. There is a 3 compartment sink on site to wash/rinse/sanitize while dish machine is down.
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 issuesminorCode MN Rule 4626.1395AOther
Official wording
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
Inspector’s notes
Observed gaps between door and foundation at receiving door. Provide door sweeps or another solution to ensure a tight fight to prevent pests from entering.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.1595Chemicals
Official wording
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed 2 spray bottles with unknown liquids and no label. Label all working containers of spray bottles.
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 unsafelyOfficial record from Minneapolis Health Department, Aug 1, 2024 · Original Source