Routine
Sep 11, 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, Sep 11, 2026 · Original Source
Restaurant · Minneapolis, MN
Saint Mary's University Of Minnesota
2540 Park Ave
Last inspected Sep 11, 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
3 inspectionsRoutine
Sep 12, 2025
Complete
Official score: 100 · Understand this area’s scale
1 recorded violation
minorCode MN Rule 4626.0845EContamination
Official wording
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed biofilm forming around inside surfaces of ice machine. Clean and maintain clean.
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 contaminationOfficial record from Minneapolis Health Department, Sep 12, 2025 · Original Source
Routine
Sep 18, 2024
Complete
Official score: 98 · Understand this area’s scale
1 recorded violation
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
Observed surface temperature measuring device for hot water sanitizing dish machine to have a dead battery. Ensure this device is in working order.
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, Sep 18, 2024 · Original Source