Restaurant · Minneapolis, MN

Rainbow Chinese Restaurant

Name: Rainbow Chinese Restaurant
Address: 2739 Nicollet Ave, Minneapolis, MN

2739 Nicollet Ave

Last inspected Apr 8, 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

3 inspections

Routine

Apr 8, 2026

Complete

Official score: 94 · Understand this area’s scale

4 recorded violations

minorCode MN Rule 4626.1325A1Cleaning and sanitizing

Official wording

Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

Inspector’s notes

The basement area needs to have the floors painted with a nonabsorbent sealing epoxy paint. The area under the ice machine should also have an approved flooring (quarry tile or similar), because an epoxy paint flooring is not approved for equipment like ice machines and mop sinks.

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 4626.0710BFood 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

No method of confirming the rinse temperature was available (max registering thermometer or plate thermolabels). Some thermolabels were left with the operator.

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

The bar glass washer was not dispensing sanitizer. EcoLab was immediately called to come and repair it.

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 4626.0805C1Chemicals

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 glass washer in the bar area was not dispensing sanitizer and not able to sanitize dishes. A repair call was made.

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

Official record from Minneapolis Health Department, Apr 8, 2026 · Original Source

Routine

Mar 28, 2025

Complete

Official score: 94 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.1325A1Cleaning and sanitizing

Official wording

Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

Inspector’s notes

The basement concrete floor are of the dry storage is not sealed. Seal with an epoxy paint or equivalent so that it is non absorbent and easily cleanable. The ice machine needs to have an approved flooring (quarry tile or similar) installed. Epoxy paint is not approved for equipment with water fixtures like ice machines and mop sinks.

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 4626.0710BFood 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

A method of verifying the rinse temperature of the dishmachine is needed. An example thermolabel was given to the operator so they could order some.

In plain English

More about food kept at an unsafe temperature

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

A sing is missing at the bar sink. One was given to be posted.

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.

Official wording

Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.

Inspector’s notes

The soda gun holder is missing a drain tube.

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 4626.0735ABEquipment and utensils

Official wording

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

Inspector’s notes

The shelving under the main prep table is covered in aluminum foil. This makes the surface difficult to clean and keep clean, possibly trapping food debris under the foil where it might tear. Remove the foil.

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

Official record from Minneapolis Health Department, Mar 28, 2025 · Original Source

Routine

Mar 13, 2024

Complete

Official score: 96 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.1080AWater, plumbing, and sewage

Official wording

Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

Inspector’s notes

A mop sink is needed in the basement so that the mop water does not need to be carried from upstairs when cleaning and emptying the bucket.

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 4626.1325A1Cleaning and sanitizing

Official wording

Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

Inspector’s notes

1. Basement concrete floor area of dry storage is not sealed. Seal with epoxy or equivalent. 2. Floor under basement ice machine is unfinished cement. Install approved flooring like quarry tile.(Sealed epoxy is not allowed near water fixtures like ice machines and mop sinks.

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 4626.1720AFood 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 plan before installing a mop sink

In plain English

More about food kept at an unsafe temperature

majorCode 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

Obtain a device to measure the rack temperature of the dish machine as described above.

In plain English

More about food kept at an unsafe temperature

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

A handwashing sign is needed at the bar sink, the sink near the 3 compartment sinks, and in the bathrooms. One is included with this report that can be used.

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.