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Restaurant
Health Inspections.org

Grocery · Minneapolis, MN

Pump N Munch

4401 Nicollet Ave

Last inspected Aug 5, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Pump N Munch last inspected?
The most recent inspection on record was on Aug 5, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 92).
Were any violations recorded at the last inspection?
Yes: 4 violations recorded, including 2 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Aug 2, 2024 to Aug 5, 2026.
Has Pump N Munch ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Aug 2, 2024.

The Full Inspection History

2 inspections

Routine

Aug 5, 2026

Complete

Official score: 92 · Understand This Area’s Scale

4 recorded violations

minorCode MCO 188.380Handwashing

Official Wording

Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

Inspector’s Notes

Observed water is hand sink was at 74F. Ensure hand washing sink is maintained at minimum 110F.

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.

More about handwashing problems
minorCode MN Rule 4626.1040BWater, plumbing, and sewage

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

Observed plumbing at three compartment sink was turned off. Ensure plumbing is maintained in good repair.

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
criticalCode MN Rule 4626.0405AOther

Official Wording

Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

Inspector’s Notes

Observed packaged deli ham from Prima Della packaged on July 8th, and packaged lunch kits beyond their seven day date mark. PIC discarded at time of inspection. Ensure foods are discarded seven days after thawing or opening.

In Plain English

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

More about other finding
criticalCode MN Rule 4626.0445AContamination

Official Wording

Discard or recondition food that is unsafe, adulterated or not honestly presented.

Inspector’s Notes

Observed moldy apples and limes in display cooler. Ensure food that is adulterated or unsafe is discarded. PIC discarded at time of inspection.

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 contamination

Official record from Minneapolis Health Department, Aug 5, 2026 · Original Source

Routine

Aug 2, 2024

Complete

Official score: 98 · Understand This Area’s Scale

4 recorded violations

minorCode MCO 188.380Handwashing

Official Wording

Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

Inspector’s Notes

Observed handwashing sink in rest room tested at 71F. Ensure hand washing sinks are supplied with hot water.

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.

More about handwashing problems
minorCode MN Rule 4626.1457Handwashing

Official Wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s Notes

Observed handwashing reminder sign missing from restroom. Ensure a sign is posted at each handwashing sink.

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.

More about handwashing problems
minorCode MN Rule 4626.1040BWater, plumbing, and sewage

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

Observed sinks were not supplied with hot water, three compartment sink water was turned off. Ensure all plumbing is maintained in good repair.

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 4626.1445Handwashing

Official Wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s Notes

Observed restroom hand sink was out of paper towels. Ensure each hand sink is supplied with paper towels or other approved hand drying method.

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.

More about handwashing problems

Official record from Minneapolis Health Department, Aug 2, 2024 · Original Source

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