Institution · Minneapolis, MN

Phyllis Wheatley Community Center

Name: Phyllis Wheatley Community Center
Address: 1301 10th Ave N, Minneapolis, MN

1301 10th Ave N

Last inspected Jun 12, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Complete

Get the next inspection, free.

We'll email you when Phyllis Wheatley Community Center has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

5 inspections

Routine

Jun 12, 2026

Complete

Official score: 92 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

Establishment has a dish machine but there is no 3 basin sink on site as a backup in the case that the dish machine fails. Install a 3 basin sink and consult with City of Minneapolis Plan Review before installing sink to make sure it is approved.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

majorCode MN Rule 4626.1720AFood temperature

Official wording

Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.

Inspector’s notes

Submit a food plan review for installing a 3 basin sink that is required as a backup to the dish machine which currently the only means of warewashing. Submit a food plan review and have it approved before installing: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

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

criticalCode MN Rule 4626.0905BFood temperature

Official wording

For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

Inspector’s notes

High temperature dish machine was run over several cycles and did not reach 160F during any of the cycles according to an independent internal thermometer. Discussed with Person In Charge that the sanitizing rinse must reach 160F according to an internal device. Work with service provider to repair/recalibrate machine ensure that the rinse cycle reaches 160F to adequately sanitize dishes.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Jun 12, 2026 · Original Source

Follow-Up

Jun 3, 2025

Complete

Official score: 98 · Understand this area’s scale

2 recorded violations

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

Establishment has a dish machine, but there is no 3 basin sink as a backup means of warewashing if the dish machine fails. Install a 3 basin sink and consult with City of Minneapolis Plan Review before installing sink to make sure it is approved. Follow link to Plan Review here: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/application/

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode MN Rule 4626.0755Cleaning and sanitizing

Official wording

Operate and maintain the warewashing machine and its auxiliary components, including the conveyor speed and automatic cycle times, in accordance with the manufacturer's specifications.

Inspector’s notes

Dish machine on site is being used as a chlorine dish machine, though data plate on machine states it is a hot water sanitizing dish machine. Manual for the machine was downloaded and indicates that there is only 2 pumps, one for detergent and one for rinse aid. There is no specification for a chemical sanitizer required. Contact dish machine service provider and make sure that machine is serviced so it operates according to manufacturer instructions. Repair machine to operate per manual attached with emailed report.

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, Jun 3, 2025 · Original Source

Routine

May 19, 2025

Complete

Official score: 90 · Understand this area’s scale

5 recorded violations

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

Establishment has a dish machine, but there is no 3 basin sink as a backup in case the dish machine fails. Install a 3 basin and consult with City of Minneapolis Plan Review before installing sink to make sure it is approved.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

There was no bleach sanitizer test kit available on site at the time of inspection to monitor the concentration of chlorine sanitizer in the sanitizer spray bottles. Provide a chlorine sanitizer test kit 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 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

The dish machine on site was using chlorine as its sanitizer. The sanitizer was tested over multiple cycles and the chlorine concentration measured 0PPM at each cycle. The hot water sanitizing capability was measured in the machine and it did not measure above 156F after 5 cycles. Dish machine was not adequately sanitizing dishes. Discussed with Person In Charge that dishes need to be sanitized in the sink with a chlorine sanitizer at 50-200PPM as a final step and that the dishes should be sanitized in this method until dish machine is repaired and can sanitize dishes. Repair dish machine.

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 4626.0755Cleaning and sanitizing

Official wording

Operate and maintain the warewashing machine and its auxiliary components, including the conveyor speed and automatic cycle times, in accordance with the manufacturer's specifications.

Inspector’s notes

Dish machine on site is being used as a chlorine dish machine, although data plate calls for hot water sanitizing temperature of 180F and no chemical sanitizer mentioned. Manual for machine shows chemicals to be used in the machine are only a non-chlorinated dishwashing detergent and a rinse aid. Contact service provider to service machine so that it operates as a high temperature dish machine according to the manufacturer instructions. Operate and maintain dish machine according to manufacturer instructions. This is a repeat violation from the last routine 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 problems

majorCode MN Rule 4626.0390BFood temperature

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Macaroni and cheese left over from lunch was observed cooling tightly covered in the Reach In Cooler. Discussed with Person In Charge that foods that are cooling need to be uncovered and spaced out to rapidly and safely cool. Lid was left ajar on macaroni to finish cooling. Cool foods uncovered and spaced out to rapidly cool. Retrain staff to use rapid cooling methods.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, May 19, 2025 · Original Source

Follow-Up

May 30, 2024

Complete

Official score: 92 · Understand this area’s scale

4 recorded violations

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

Establishment has a dish machine, but there is no 3 basin sink for backup. Install a 3 basin sink and consult City of Minneapolis Plan Review Prior to installing the 3 basin sink.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

There was no chlorine sanitizer test kit on site at the time of inspection to test the dish machine. Provide and maintain to monitor chlorine concentration of the dish machine.

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

Low temperature dish machine was dispensing chlorine sanitizer concentration of 0PPM at the time of inspection. Inspector had site person run machine a few times and all resulted at 0PPM. To see if the machine had been switched to hot water sanitizing, inspector ran thermometer disc through machine as well, which only measured 114F. Dish machine is not sanitizing and needs to be repaired. Contact professional company to service machine. While waiting for repair of machine, perform final sanitize of dishes by immersion in 50-100PPM chlorine sanitizer. Ensure dish machine is sanitizing dishes before relying on it to wash dishes through the full cycle.

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 4626.0755Cleaning and sanitizing

Official wording

Operate and maintain the warewashing machine and its auxiliary components, including the conveyor speed and automatic cycle times, in accordance with the manufacturer's specifications.

Inspector’s notes

Dish Machine on site is being used as a chlorine dish machine, although data plate calls for it to be used as a hot water sanitizing dish machine. Manual for the machine also shows that the machine only uses a detergent and a rinse aid and a hot water sanitizing function is what sanitizes the dishes. Cease using the machine as a chlorine dish machine, repair it so that it sanitizes dishes with hot water that reaches a final sanitizing temperature on the dishes of 160F, and maintain the machine according to manufacturer's instructions.

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, May 30, 2024 · Original Source

Routine

May 16, 2024

Complete

Official score: 88 · Understand this area’s scale

5 recorded violations

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

Establishment has a dish machine, but there is no 3 basin sink for backup. Install 3 basin sink and consult City of Minneapolis Plan Review prior to installing 3 basin sink.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

There was no bleach sanitizer test kit available on site at the time of inspection to monitor the concentration of chlorine sanitizer in the dish machine and sanitizer spray bottle. The sanitizer spray bottle was measured above 200PPM and dish machine was measured at 0PPM. Provide a test kit on site to help measure and maintain chemical sanitizers at safe and effective levels.

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

Low Temperature Chlorine Dish machine on site was measuring chlorine sanitizer concentration of 0PPM at the time of inspection. Inspector and Person In Charge tried running the machine a few times and priming the sanitizer line to ensure that chemical was moving through the line. Instructed Person In Charge to mix a sink of chlorine water at 50-100PPM to perform the final sanitize step for dish washing while waiting for service provider to repair machine. Maintain chlorine sanitizer at 50PPM minimum to effectively sanitize dishes.

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

criticalCode 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

Chlorine sanitizer spray bottle measured above 200PPM at the time of inspection. Person In Charge diluted sanitizer bottle until it measured within acceptable and safe range of 50PPM - 200PPM. Maintain chlorine sanitizer at no greater than 200PPM or it can leave a residue on food contact surfaces. Retrain staff to measure when mixing sanitizer bottle with chlorine sanitizer test kit.

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 4626.0755Cleaning and sanitizing

Official wording

Operate and maintain the warewashing machine and its auxiliary components, including the conveyor speed and automatic cycle times, in accordance with the manufacturer's specifications.

Inspector’s notes

Dish machine on site is being used as a chlorine dish machine, although data plate calls for hot water sanitizing temperature of 180F and no chemical sanitizer mentioned. Manual shows chemicals to be used in the machine are only a non-chlorinated dishwashing detergent and a rinse aid. Contact service provider to service machine so that it operates as a high temperature dish machine according to the manufacturer instructions. Operate and maintain dish machine according to manufacturer instructions.

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, May 16, 2024 · Original Source