Restaurant · Minneapolis, MN

Sodexo At North Central University

Name: Sodexo At North Central University
Address: 910 Elliot Ave, Minneapolis, MN

910 Elliot Ave

Last inspected Oct 22, 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.

Quick Answers

When was Sodexo At North Central University last inspected?: The most recent inspection on record was on Oct 22, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 94).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Sep 28, 2023 to Oct 22, 2026.
Has Sodexo At North Central University ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 28, 2023.

The Full Inspection History

4 inspections

Routine

Oct 22, 2026

Complete

Official score: 94 · Understand This Area’s Scale

5 recorded violations

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

Clean the following area: -The mold buildup near the dish machine. -Spilt food on the walls in the dry storage room. -The floors throughout the kitchen.

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 4626.0390BFood temperature

Official Wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s Notes

The facility was cooling products that were completely covered in the walk-in cooler. Cool uncovered to allow heat transfer.

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

majorCode MN Rule 4626.0840ACleaning and sanitizing

Official Wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s Notes

The meat slicer had food debris build up. Clean.

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

minorCode MN Rule 4626.1040BWater, plumbing, and sewage

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

The 3-compartment sink faucet and 3-comp dispenser was leaking. 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 4626.0349FFood temperature

Official Wording

Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

Inspector’s Notes

The facility was par cooking chicken to get grill marks. Develop procedure of the process. The documentation is attached.

In Plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Oct 22, 2026 · Original Source

Routine

Oct 24, 2025

Complete

Official score: 92 · Understand This Area’s Scale

6 recorded violations

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

The walls near the dish machine had mold build up. Clean.

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 4626.0390AFood temperature

Official Wording

Use effective cooling methods to cool TCS foods.

Inspector’s Notes

The facility was cooling a large tub of pasta that was densely filled and covered. Cool product in a more shallow portion, uncovered to promote heat transfer.

In Plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0390BFood temperature

Official Wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s Notes

The facility was cooling a large tub of pasta that was densely filled and covered. Cool product in a more shallow portion, uncovered to promote heat transfer.

In Plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0235A(1)Contamination

Official Wording

Separate raw animal foods from ready-to-eat foods.

Inspector’s Notes

Raw salmon was stored directly above vegetables in the prep cooler near the stove area. The salmon was moved to the bottom shelf.

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

minorCode MCO 188.390Permits, training, and postings

Official Wording

The business license must be posted where it can be easily seen.

Inspector’s Notes

The current license was not posted. Post. Contact business licensing at 612-673-2080 to obtain.

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 4626.0033APermits, 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

The previous CFPM left last week. The facility did not have a current MDH CFPM. Obtain certificate.

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, Oct 24, 2025 · Original Source

Routine

Oct 8, 2024

Complete

Official score: 92 · Understand This Area’s Scale

7 recorded violations

criticalCode MN Rule 4626.0320AContamination

Official Wording

Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

Inspector’s Notes

The self service ranch, buffalo and other dressing had no protection. Either use a sneeze guard or other effective means to protect food from contamination

In Plain English

More about food not protected from contamination

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

The floor near the front fryers had grease build up. Clean. The walls near the dish machine had mold build up. Clean.

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

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 front salad area cooler was out of order. Fix.

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

minorCode MN Rule 4626.0833Other

Official Wording

Cut bulk milk dispensing tubes on the diagonal, leaving no more than one inch protruding from the chilled dispensing head.

Inspector’s Notes

The milk dispenser tubes were not cut diagonally. Cut diagonal to promote dripping.

In Plain English

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

More about other finding

minorCode MN Rule 4626.1560BOther

Official Wording

Store clothing and other personal items in lockers or other suitable places.

Inspector’s Notes

An employee jacket was stored directly on boxes of food in the walk-in freezer. Discontinue.

In Plain English

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

More about other finding

minorCode MN Rule 4626.0105BEquipment and utensils

Official Wording

Food employees must use a closed beverage container within the food preparation or utensil washing areas.

Inspector’s Notes

A coffee cups was observed being stored right on a tray that was storing food in the back dry storage area. The cup was discarded.

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 4626.0395A2Food temperature

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

The following items were measured above 41 F in the salad bar service table: Orzo salad 45 F. Dressing 45 F. Lower unit. Items were moved to a cooler maintaining temperature.

In Plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Oct 8, 2024 · Original Source

Routine

Sep 28, 2023

Complete

Official score: 92 · Understand This Area’s Scale

3 recorded violations

majorCode MN Rule 4626.0840ACleaning and sanitizing

Official Wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s Notes

The meat slicer had old food debris. Clean.

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 4626.0408AOther

Official Wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s Notes

The facility is using time as a public health control for items on ice in the self service area. Items that are on ice or not held at 41 F or below should develop TPHC procedures and recording that are maintained on-site.