Follow-Up
Apr 1, 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, Apr 1, 2026 · Original Source
Restaurant · Minneapolis, MN
Pizza Luce'
119 4th St N
Last inspected Apr 1, 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
4 inspectionsRoutine
Mar 19, 2026
Complete
Official score: 90 · Understand this area’s scale
5 recorded violations
minorCode MN Rule 4626.0235A(4)Contamination
Official wording
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
A container of basil was observed stacked on top of a container of mushrooms on the Pizza 2 Cooler at the time of inspection. Discussed with Manager that food containers should not be stacked directly onto other foods because they can contaminate the foods underneath. Manager moved containers to another cooler where they were not being stacked on top of other foods. Retrain staff to store containers of foods in a way that they are not contaminating other 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 contaminationcriticalCode MN Rule 4626.0385BFood temperature
Official wording
Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
Inspector’s notes
Calabria cheese sauce was observed cooling in the Walk In Cooler at 70F after 1.5 hours in a large volume container with a lid tightly covering it. The sauce was measured 30 minutes later and had only dropped to 67F. At the rate of cooling in that size container, it was not going to cool to 41F in the remaining 4 hours. Discussed with Manager that food must be cooled in shallow pans for it to make the required time and temperature parameters for cooling. Manager re-panned sauce into shallow 4 inch pans filled to 2 inches to finish cooling. Retrain staff to cool foods from 135F to 70F or below in 2 hours, then to 41F or below in the remaining 4 hours.
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 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Calabria cheese sauce was observed cooling in a large volume container at the time of inspection. The rate of cooling between 30 minutes was approximately 3F, and the container was too large to accommodate cooling in the proper amount of time. Discussed with Manager that to rapidly cool, foods must be placed in shallow containers to cool most rapidly and safely. Manager re-panned sauce into shallow containers to cool faster. Retrain staff to cool foods in shallow pans to facilitate safe cooling.
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 4626.0408AOther
Official wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Time as a public health control (TPHC) was being used for cooked single-slice pizza without having a written plan on site. Provided written template of TPHC to Manager to fill out and keep on site for review during inspections. Complete and follow TPHC plan and keep on site at all times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.0710BFood temperature
Official wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no means of measuring the hot water rinse cycle of the high temperature dish machine at the time of inspection. Provide a maximum measuring thermometer device to ensure that the sanitizing rinse cycle is sanitizing dishes to 160F minimum and maintain on site at all times.
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, Mar 19, 2026 · Original Source
Routine
Mar 14, 2025
Complete
Official score: 92 · Understand this area’s scale
5 recorded violations
minorCode MN Rule 4626.0625Food temperature
Official wording
Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s notes
High temperature dish machine's data plate was torn and no longer easily readable. Contact machine maintenance supplier and ask for a new data plate to be placed on the machine. Provide new data plate on dish machine and keep it easily readable at all times.
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 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
For dressings, sauces and other TCS foods prepared in house, the date marking system is set in the establishment's labelling system to be for 8 days instead of 7. Discussed the date marking system should be for only 7 days, with day 1 being the day the product is made, prepared or opened. Change date marking on containers to discard or use up one day early and re-program systems so it prints dates for 7 days with day 1 being the date the food was prepared. Retrain staff on date marking system and use products within 7 days.
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 problemsminorCode MN Rule 4626.0235A(4)Contamination
Official wording
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
A container of thousand island dressing was observed stacked on top of a container of salad, with the bottom of the dressing container directly touching the salad. Discussed with the Person in Charge that this is not an acceptable way of to store food and containers cannot be stacked or nested on top of other food without secure and sturdy lids. Food was removed from being nested and placed in a proper storage manner. Retrain staff to avoid stacking food containers on top of other containers and directly touching food.
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 contaminationmajorCode MN Rule 4626.0390BFood temperature
Official wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Containers of Rinotta and Tuna Pasta were observed cooling in pans deeper than 4 inches, tightly covered and stacked on top of each other. This is not an effective cooling method. Chef transferred products to a flat sheet pan to finish cooling. Retrain staff to use effective cooling methods to cool foods in shallow containers, uncovered and spread out.
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 4626.0385BFood temperature
Official wording
Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
Inspector’s notes
Tuna Pasta and Rinotta were observed cooling in the Walk In Cooler 3 hours from time of preparation at 58F and 56F. They were in containers that were at least 4" deep and tightly covered and stacked on top of each other. Discussed with Chef that in the hour remaining, the foods may not reach 41F or below in the required 4 hours for foods prepared at room temperature. Chef transferred each of the containers to flat sheet pans to continue cooling in the Walk In Cooler. Tuna pasta was measured again after 4 hours at 52F, which did not make the cooling window. Chef opted to discard product immediately. Rinotta was measured at 41F at 4 hours after being placed in the Freezer to speed cooling and was corrected. Retrain staff to cool foods using rapid cooling methods so that food cools within 4 hours to 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 temperatureOfficial record from Minneapolis Health Department, Mar 14, 2025 · Original Source
Routine
Mar 12, 2024
Complete
Official score: 98 · Understand this area’s scale
4 recorded violations
minorCode MN Rule 4626.0235A(4)Contamination
Official wording
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Container of cut peppers was observed stacked on top of a container of pepperoni with the bottom of the container touching the pepperoni. Discussed with Person In Charge that this is not an acceptable way to store food and containers cannot be stacked or nested on top of other food without secure and sturdy lids. Food was removed from being nested and placed in a proper storage manner. Retrain staff to avoid stacking food containers on top of other containers and directly touching food.
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 4626.0625Food temperature
Official wording
Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s notes
High Temperature dish machine's data plate was torn and no longer easily readable. Contact machine maintenance supplier and ask for a new data plate for the machine. Provide new data plate on dish machine and maintain easily readable.
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 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
For dressings and other TCS foods prepared in house, the date marking system was set in the establishment's labelling system to be for 8 days. Discussed the date marking system should be only for 7 days and discussed re-programming the system to reflect the requirement. Change date marking on containers to discard or use up one day early and re-program system so it prints dates for 7 days, with day 1 being the date the food was prepared. Retrain staff on date marking and use products within 7 days.
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 problemsminorCode MN Rule 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Labels for packaged foods sold in the establishment were missing the following information: Ingredients broken down to sub-ingredients Net weight/quantity of product Address and contact information of supplier Labelling fact sheet provided with emailed report. Comply with labelling requirements as specified above. Maintain and update with new products.
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 problemsOfficial record from Minneapolis Health Department, Mar 12, 2024 · Original Source