Verrec
Jul 21, 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 21, 2026 · Original Source
Food Truck · Minneapolis, MN
Phal's Best Steak & Gyros
4953 Xerxes Ave S
Last inspected Jul 21, 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
5 inspectionsFollow-Up
Jun 30, 2026
Complete
Official score: 98 · Understand this area’s scale
2 recorded violations
majorCode MN Rule 4626.0705BFood temperature
Official wording
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed a thin tip thermometer to not be present on the food truck. Provide and maintain a thin tip thermometer on the food truck.
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 temperatureminorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the underside of the flat-top unit to have been cleaned but in need of more cleaning. Clean and maintain nonfood contact surfaces clean.
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 problemsOfficial record from Minneapolis Health Department, Jun 30, 2026 · Original Source
Routine
Jun 18, 2026
Complete
Official score: 88 · Understand this area’s scale
8 recorded violations
majorCode MN Rule 4626.0442AFood temperature
Official wording
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Observed through discussion with the person in charge that the cheeseburger on the menu can be undercooked per patron request. The menu did not have a consumer advisory statement on the menu. Provide the following statement to the menu. * These items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions . (Place an asterisk next to the cheeseburger on the menu as it can be served undercooked per request.) Person in charge can revise the menu and send to inspector for review prior to full implementation.
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 temperaturemajorCode MN Rule 4626.0705BFood temperature
Official wording
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed a thin tip thermometer to not be present on food truck. Provide and maintain a thin tip thermometer on the food truck.
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 temperaturemajorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed no chlorine test strips on site when bleach was being used as a sanitizer. Provide chlorine test strips.
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 4626.1620Chemicals
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
Observed unapproved chlorine sanitizer used on food truck. The product was intended for household use and not rated for use of sanitizing food contact surfaces. Purchase an approved chlorine sanitizer to use on the food truck.
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 unsafelyminorCode 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 the chlorine sanitizer bucket to be tested at 0 ppm chlorine. Maintain between 50-200 ppm. Operator refreshed the sanitizer bucket to 200 ppm at the time of the inspection.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the underside of the flat-top unit to be heavily soiled. Clean and maintain non food contact surfaces clean.
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 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 Styrofoam clamshell containers and black plastic take-out containers on the food truck. Referenced items are not compliant with the Minneapolis Packaging ordinance. Discontinue using non-compliant take-out containers and replace with recyclable or compostable products. An informational handout on acceptable products is being provide with the inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.1110ABHandwashing
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed a folding chair leaning up against the hand sink on the food truck. Discontinue storing chair in front of the hand sink. Hand sinks need to be accessible for use at all times. Operator relocated the chair at the time of the inspection.
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, Jun 18, 2026 · Original Source
Routine
Jul 17, 2025
Complete
Official score: 96 · Understand this area’s scale
3 recorded violations
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
No business license posted in establishment. Post license where it can be easily seen.
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 issuesminorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed expired Certified Food Protection Manager certificate on-site. Post the updated certificate where it can be easily seen.
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 issuescriticalCode MN Rule 4626.0395A1Food temperature
Official wording
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Measured gyro meat on gyro kebob grill at 80 degrees F. Grill not turned on and person in charge was instructed to turn grill on. Keep all TCS foods at 135 degrees F or above.
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 17, 2025 · Original Source
Routine
Jul 10, 2024
Complete
Official score: 92 · Understand this area’s scale
3 recorded violations
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 that beef patties were being held at 53F. Hold all TCS foods at 41F or below.
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 4626.0235A(1)Contamination
Official wording
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed uncooked beef patties being stored in the same drawer as cheese. Separate raw animal foods from ready to eat foods.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode MN Rule 4626.0235A(4)Contamination
Official wording
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed raw beef patties being stored in a fridge uncovered and unpackaged. Provide containers for all foods to prevent contamination.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Minneapolis Health Department, Jul 10, 2024 · Original Source