Routine
Jul 1, 2026
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Jul 1, 2026 · Original Source
Institution · Minneapolis, MN
1 Lourdes Pl
Last inspected Jul 1, 2026 · View Map ↗ · Compare ↗
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Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
Routine
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Jul 1, 2026 · Original Source
Routine
Official score: 98 · Understand this area’s scale
1 recorded violation
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
There is no method to test the final surface temperature of the hot water sanitizing dish machine. Discussed approved options with person in charge. Obtain: - a waterproof thermometer that can register a maximum temperature OR -disposable temperature indicator, sticker or paper, for 160F
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, Jun 24, 2025 · Original Source
Routine
Official score: 98 · Understand this area’s scale
1 recorded violation
Have a test kit for the type of sanitizer used.
Test kit could not be located during inspection. Provide.
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 problemsOfficial record from Minneapolis Health Department, Jul 2, 2024 · Original Source