Restaurant · Minneapolis, MN

Patisserie 46

Name: Patisserie 46
Address: 4552 Grand Ave S, Minneapolis, MN

4552 Grand Ave S

Last inspected Oct 3, 2025 · View Map ↗ · Compare ↗

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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

Oct 3, 2025

Complete

Official score: 94 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.435B (1-4,6-7)Food source and labeling

Official wording

Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

Inspector’s notes

Observed brownie bites and macaron shells, packaged for self-service, missing allergen information and manufacturer information and location on the label. Ensure pre-packaged foods available for self service have the proper labeling.

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

criticalCode MN Rule 4626.0805C3Cleaning and sanitizing

Official wording

Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

Inspector’s notes

Observed quat sanitizer in three compartment sink was tested at 100PPM. Ensure quat is at the proper concentration per manufacturers instructions, to prevent food borne pathogen growth on food contact surfaces.

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 4626.0408AOther

Official wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s notes

Observed time is being used for ham and cheese croissant, as well as a spinach and feta croissant without written procedures. Ensure when time/temperature controlled for safety foods are removed from temperature control, written procedures are in place and the items are marked for the time they were removed from temperature control and discarded or sold before the time is up.

In plain English

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

More about other finding

Official record from Minneapolis Health Department, Oct 3, 2025 · Original Source

Routine

Oct 3, 2024

Complete

Official score: 96 · Understand this area’s scale

4 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 several cooler were holding TCS food above 41F and in disrepair. Ensure equipment is maintained and 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 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed cold-holding TCS (time/temperature controlled for safety) foods above 41F. At time of inspection PIC discarded hardboiled eggs and bacon grease from the reach in Horizon cooler. PIC moved items from cake room coolers to the walk-in cooler (holding at 37F). Items listed in measurements were moved or discarded at time of inspection. Ensure all TCS foods are at 41F and below in cold holding.

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 4626.435B (1-4,6-7)Food source and labeling

Official wording

Inspector’s notes

Observed pre-packaged macaroon shells for sale missing the proper labels. Discussed with PIC. Ensure product is properly labeled when prepackaged items are available for self-service. Emailed labeling information.

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

minorCode MN Rule 4626.1457Handwashing

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Observed handwashing sign missing at hand sink. Ensure each handwashing sink has a sign provided.

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.

Oct 6, 2023

Complete

Official score: 96 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Observed wet wiping cloths on top of equipment and on prep table.

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 4626.0805C1Chemicals

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

Registered chlorine concentration lower than 50ppm inside dish machine. The operator is to use the 3-compartment sink until the machine is adjusted. Discussed appropriate sanitizer concentrations and equipment maintenance with the operator.

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 4626.0735ABEquipment and utensils