Follow-Up
Feb 23, 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, Feb 23, 2026 · Original Source
Restaurant · Minneapolis, MN
Patrick's Bakery & Cafe
6010 Lyndale Ave S
Last inspected Feb 23, 2026 · 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 inspectionsRoutine
Feb 9, 2026
Complete
Official score: 86 · Understand this area’s scale
7 recorded violations
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
1. Observed walk-in cooler floor with debris, especially under shelving. 2. Observed interior of dish machine with heavy scale build up. Clean and maintain.
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 problemsminorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the following areas in need of cleaning: 1. Floor throughout kitchen under shelving with debris 2. Hand sink Clean and maintain.
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 problemsmajorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Missing quat and chlorine sanitizer test kits. Obtain.
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 problemsminorCode 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
1. Observed wet wiping cloth stored on counter next to santizer bucket. Keep in bucket when not in use. 2. Observed wet wiping cloth stored on counter next to espresso machine. Provide a sanitizer bucket next to espresso machine for towels. Towels were placed in appropriate sanitizer buckets. Corrected on site.
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 problemscriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
1. Measured lettuce above 41 degrees inside countertop cooler. Lettuce was store in an oversized container that was not designed to be used with the cooler. Instructed to relocate lettuce to 1/3 pans to properly fit in unit for proper cold holding. 2. Measured sandwiches above 41 degrees inside display case (see temps above). Sandwiches were on shelves above the warm quiche. Sandwiches are sold or discarded by end of day. Unable to determine if the sandwiches also arrived warm, if sandwiches are warm due to heat from quiches, or if refrigerator is not set at a cold enough temperature to maintain temperature at or below 41 degrees. Discontinue placing food above 41 degrees inside display cooler as these units are not designed to cool food but rather keep food cold. Monitor temperature and adjust if necessary.
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 temperaturecriticalCode MN Rule 4626.0165AFood temperature
Official wording
Discontinue sale or service of TCS foods not received at a temperature of 41 degrees F (5 degrees C) or below.
Inspector’s notes
Measured temperature of quiches above 41 degrees (see temps above). Quiches arrived an hour and a half ago and were placed directly into display cooler. Instructed to sell or discard quiches by 1:00 PM. TCS food must be received at 41 degrees or less. Talk with supplier (Patrick's of Bloomington) to change process and fully cool quiches before delivery.
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 temperaturecriticalCode MN Rule 4626.0075B-JHandwashing
Official wording
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed employee not wash hands between handling cell phone and preparation tasks such as grabbing clean plates and silverware to plate food with tongs. Hands must be washed after handling soiled equipment such as a cell phone. Instructed to wash.
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.
More about handwashing problemsOfficial record from Minneapolis Health Department, Feb 9, 2026 · Original Source
Routine
Aug 14, 2024
Complete
Official score: 96 · Understand this area’s scale
3 recorded violations
minorCode MCO 204.30AOther
Official wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed unrecyclable black plastic lids for to go cups. Obtain recyclable or compostable materials for all to go containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.1515Facility maintenance
Official wording
Keep the physical facilities in good repair.
Inspector’s notes
Observed damaged strip of wall next to dish machine. Repair with proper finish.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuescriticalCode MN Rule 4626.0040APermits, training, and postings
Official wording
The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
Inspector’s notes
Establishment does not have a proper training policy in place. Documentation provided with information on illness training policy. Provide to all current employees and future during onboarding.
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 issuesOfficial record from Minneapolis Health Department, Aug 14, 2024 · Original Source