Restaurant · Minneapolis, MN

Pham's Deli

Name: Pham's Deli
Address: 920 Lake St E #153, Minneapolis, MN

920 Lake St E #153

Last inspected Jan 8, 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 inspections

Routine

Jan 8, 2026

Complete

Official score: 100 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.0840CCleaning and sanitizing

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed handles of equipment, and surfaces of bulk ingredient bins to be soiled with food debris. Clean and maintain 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 problems

minorCode MN Rule 4626.1530ACleaning and sanitizing

Official wording

Keep all intake and exhaust air ducts and filters clean.

Inspector’s notes

Observed excessive dust and grease accumulation on ceiling vent positioned over food prep area. Discussed with operator. Clean and maintain 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 problems

minorCode MN Rule 4626.0275CCleaning and sanitizing

Official wording

Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Inspector’s notes

Observed tongs hanging on oven door handle. Discussed with operator. Store in-use utensils in a protected, clean, sanitized surface.

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

Official record from Minneapolis Health Department, Jan 8, 2026 · Original Source

Routine

Jan 9, 2025

Complete

Official score: 94 · Understand this area’s scale

4 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 egg rolls in prep cooler #2 holding at 48 degrees F. Discussed with operator. Operator will turn down temperature and monitor.

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

majorCode MN Rule 4626.1440Handwashing

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

Observed handwash sink without soap. This was corrected on site by the operator.

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.

Official wording

Label all food packages as required by the law.

Inspector’s notes

Observed wrapped/package cookies at counter without proper label. Ensure all food packages contain complete labels (ingredients, allergens, net wt., name and address of business, etc.) Another option would be to move cookies behind the counter so they are not directly accessible to the customer.

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 4626.0840CCleaning and sanitizing

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed handles and surfaces of bulk ingredient bins to be soiled with food debris. Clean and maintain 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 problems

Official record from Minneapolis Health Department, Jan 9, 2025 · Original Source

Routine

Jan 11, 2024

Complete

Official score: 98 · Understand this area’s scale

2 recorded violations

majorCode 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 handwash sink to be inaccessible at time of inspection (utensils stored in it, boxes blocking access. Ensure handwash sink is accessible at all times and used only for handwashing purposes.

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.

Official wording

Label all containers of food and food ingredients with their common name.

Inspector’s notes

Observed ingredient bins holding MSG, salt, and sugar without labels. Label bulk ingredients when they are removed from their original packaging.

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

Official record from Minneapolis Health Department, Jan 11, 2024 · Original Source