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Restaurant
Health Inspections.org

Restaurant · Minneapolis, MN

Pizza Luce

2200 Franklin Ave E

Last inspected Sep 4, 2025 · 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

2 inspections

Routine

Sep 4, 2025

Complete

Official score: 98 · Understand this area’s scale

1 recorded violation

majorCode MN Rule 4626.0785Food temperature

Official wording

Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.

Inspector’s notes

Observed the warewash wash temp at 135F and holding. Maintain the temperature at 150F, which is what the dataplate indicates is required. This was discussed and PIC called contractor for repair.

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

Official record from Minneapolis Health Department, Sep 4, 2025 · Original Source

Routine

Aug 9, 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 tcs foods on the prep line sitting on ice at 41F and being rotated to working coolers when service slowed. This was discussed and contractor was out the prior day to replace 2 compressors. Had not been fixed.

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
minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Repair the prep line cooler.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
criticalCode MN Rule 4626.0980Other

Official wording

Provide a properly installed and accurate pressure gauge on the hydropneumatic tank.

Inspector’s notes

Observed no pressure gauge on hot water warewash machine. Install with visibility.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Minneapolis Health Department, Aug 9, 2024 · Original Source

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