Routine
Apr 14, 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 14, 2026 · Original Source
Institution · Minneapolis, MN
Pratt School
66 Malcolm Ave Se
Last inspected Apr 14, 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
7 inspectionsRoutine
Oct 20, 2025
Complete
Official score: 100 · Understand this area’s scale
1 recorded violation
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
The hot hold cabinet in the front service area is still not working consistently. This unit is necessary for safe temperature control in this food operation. Repair or replace the front hot hold cabinet.
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 issuesOfficial record from Minneapolis Health Department, Oct 20, 2025 · Original Source
Routine
Apr 15, 2025
Complete
Official score: 96 · Understand this area’s scale
2 recorded violations
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
The milk cooler is currently broken. The walk-in cooler is not effectively maintaining food temperatures. This violation has been observed repeatedly. Provide service or repairs to this unit so it effectively maintains food temperatures at 41F or less at all times.
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 issuescriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Foods in the walk-in cooler were at slightly elevated temperatures. Person in Charge called for maintenance.
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, Apr 15, 2025 · Original Source
Follow-Up
Nov 4, 2024
Complete
Official score: 96 · Understand this area’s scale
2 recorded violations
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
The walk in cooler is not holding proper temperature. Provide service to this unit right away.
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 issuescriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
TCS foods (such as milk cartons) in the walk in cooler, were still being held above 41F. Milk cartons were moved to a separate milk cooler for chilling. All cold TCS foods must be held at 41F or lower.
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, Nov 4, 2024 · Original Source
Routine
Oct 22, 2024
Complete
Official score: 88 · Understand this area’s scale
4 recorded violations
criticalCode MN Rule 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
There was no measurable concentration of quaternary ammonium sanitizer in the water at the 3-compartment sink and the erosion chemical dispenser was not producing a measurable concentration when checked. Person in Charge informed staff they will send all items through the dish machine on the other side of the hall.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The chemical mixer for quaternary ammonium at the 3-compartment sink is not functioning properly. Person in Charge called for service. Additionally, the hot hold cabinet to the left of the service line is not functioning at all. This hot unit is critical for proper temperature control based on the food flow that takes place daily at this school. There is not sufficient capacity to rely on the oven to hot-hold back-up portions of cooked food. Replace or repair the service line hot cabinet for hot holding back-up food portions.
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 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
Orange chicken in hot service line was observed at 110F. Based on discussion, the chicken had been fully heated, but likely cooled down when the sauce was added and mixed. No corrective action was needed, as the chicken was served out to the students within ten minutes and a new portion replaced it.
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 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
In the walk-in cooler, foods near the door were observed at 44F. Person in Charge stated that some work had been done on the walk-in unit last week. Person in Charge called for service. Foods were placed further back in the walk-in unit for chilling.
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, Oct 22, 2024 · Original Source
Routine
Apr 22, 2024
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 22, 2024 · Original Source
Routine
Oct 24, 2023
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Oct 24, 2023 · Original Source