Routine
Jul 28, 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, Jul 28, 2026 · Original Source
Restaurant · Minneapolis, MN
Saint Paul's Episcopal Church
1917 Logan Ave S
Last inspected Jul 28, 2026 · View Map ↗ · Compare ↗
Complete
Get the next inspection, free.
We'll email you when Saint Paul's Episcopal Church has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine
Jul 9, 2025
Complete
Official score: 100 · Understand this area’s scale
1 recorded violation
minorCode MN Rule 4626.1390Facility maintenance
Official wording
Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
Inspector’s notes
DOOR OF THE RESTROOM IS NOT “SELF-CLOSING”. PROVIDE A SELF-CLOSING DOOR FOR EMPLOYEE’S RESTROOM.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Minneapolis Health Department, Jul 9, 2025 · Original Source
Routine
Jul 10, 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
NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.
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, Jul 10, 2024 · Original Source