Restaurant · Minneapolis, MN

Rick's Coffee Bar

Name: Rick's Coffee Bar
Address: 5402 43rd Ave S, Minneapolis, MN

5402 43rd Ave S

Last inspected May 29, 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 inspections

Routine

May 29, 2026

Complete

Official score: 92 · Understand this area’s scale

4 recorded violations

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

OBSERVED A SERVSAFE CERTIFICATE POSTED, BUT THERE WAS NOT A CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE AVAILABLE. AT LEAST ONE PERSON EMPLOYED AT ESTABLISHMENT MUST OBTAIN CFPM CERTIFICATE. YOU CAN FIND MORE INFORMATION ABOUT HOW TO APPLY AT https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode MN Rule 4626.1585ABOther

Official wording

Remove all live animals from the establishment except as specified in rule.

Inspector’s notes

OBSERVED CUSTOMER ORDERING INSIDE ESTABLISHMENT WHILE ACCOMPANIED BY A DOG THAT WAS NOT IDENTIFIED AS A SERVICE ANIMAL. ANIMALS ARE NOT PERMITTED INSIDE FOOD ESTABLISHMENTS UNLESS AN EXEMPTION APPLIES.

In plain English

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

More about other finding

majorCode MN Rule 4626.0123Cleaning and sanitizing

Official wording

Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

Inspector’s notes

THE PERSON IN CHARGE WASN'T SURE WHAT THEY WOULD DO IF THERE WAS A VOMITING OR DIARRHEA INCIDENT AT ESTABLISHMENT. SENDING INFORMATION SHEET ABOUT HOW TO PROPERLY CLEAN UP VOMIT OR DIARRHEA.

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

criticalCode MN Rule 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

THE PERSON IN CHARGE WASN'T SURE IF AN ILLNESS LOG IS KEPT ON SITE. SENDING ILLNESS LOG PDF WITH REPORT TO PRINT AND KEEP ON SITE.

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, May 29, 2026 · Original Source

Follow-Up

Jun 13, 2025

Complete

Official score: 98 · Understand this area’s scale

2 recorded violations

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE WAS NOT AVAILABLE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED THEIR CFPM CERTIFICATE AND POST IN A VISIBLE LOCATION. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode MN Rule 4626.0710AFood temperature

Official wording

Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.

Inspector’s notes

THERE WAS NO TEMPERATURE MEASURING DEVICE AVAILABLE FOR INSIDE OF THE DISHWASHER. PROVIDE

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, Jun 13, 2025 · Original Source

Routine

May 30, 2025

Complete

Official score: 88 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode MN Rule 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

THERE WAS NO EMPLOYEE ILNESS LOG AVAILABLE FOR REVIEW. EXPLAINED REQUIREMENT TO PERSON IN CHARGE. SENDING ILLNESS LOG PDF WITH REPORT.

In plain English

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

More about other finding

majorCode 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

OBSERVED TIME BEING USED AS A PUBLIC HEALTH CONTROL (TPHC) FOR CREAM. BEFORE USING TIME AS A PUBLIC HEALTH CONTROL, WRITTEN PROCEDURES SHOULD BE DEVELOPED AND KEPT ON SITE. SENDING APPLICATION FOR TPHC. FILL OUT APPLICATION AND MAINTAIN A COPY ON SITE.

In plain English

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

More about other finding

majorCode MN Rule 4626.0710AFood temperature

Official wording

Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.

Inspector’s notes

THERE WAS NO TEMPERATURE MEASURING DEVICE AVAILABLE FOR INSIDE OF THE DISHWASHER. PROVIDE.

In plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0040DPermits, training, and postings

Official wording

The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.

Inspector’s notes

THE PERSON IN CHARGE WAS NOT AWARE THAT THE REGULATORY AUTHORITY MUST BE NOTIFIED EVEN IF ONLY ONE CUSTOMER REPORTS ILLNESS (1-877-FOOD-ILL). THE PHONE NUMBER MUST ALSO BE PROVIDED TO THE CONSUMER. THE PROCEDURE WAS EXPLAINED TO PERSON IN CHARGE. SENDING GUIDANCE DOCUMENT WITH REPORT.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Minneapolis Health Department, May 30, 2025 · Original Source

Routine

May 23, 2024

Complete

Official score: 100 · Understand this area’s scale

2 recorded violations

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

MISSING CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM AND POST IN A CONSPICUOUS LOCATION. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode MN Rule 4626.0300ACleaning and sanitizing

Official wording

Store all food: • In a clean, dry location • At least 6 inches above the floor

Inspector’s notes

OBSERVED PACKAGED FOOD STORED ON FLOOR IN STORAGE AREA NEXT DOOR. STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR.

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

Official record from Minneapolis Health Department, May 23, 2024 · Original Source