Routine
Jul 20, 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 20, 2026 · Original Source
Institution · Minneapolis, MN
South Village Branch
701 39th St E
Last inspected Jul 20, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was South Village Branch last inspected?
- The most recent inspection on record was on Jul 20, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 100).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 6 inspections on record, from Nov 9, 2023 to Jul 20, 2026.
- Has South Village Branch ever been closed by the health department?
- No closure appears in the 6 inspection records we hold for this business. The earliest is dated Nov 9, 2023.
The Full Inspection History
6 inspectionsRoutine
Nov 20, 2025
Complete
Official score: 100 · Understand This Area’s Scale
2 recorded violations
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed the hood canopies to be lightly soiled with grease and dust. Clean and maintain. Hood is scheduled to be serviced.
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 problemsminorCode 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
Observed a milk cooler not working properly. Have the cooler serviced or removed from the facility.
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 issuesOfficial record from Minneapolis Health Department, Nov 20, 2025 · Original Source
Routine
Jun 12, 2025
Complete
Official score: 100 · Understand This Area’s Scale
2 recorded violations
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed hood canopy to be dirty with grease buildup. Clean hood canopy and maintain 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 problemsminorCode MN Rule 4626.0820CFood temperature
Official Wording
Ambient air temperature, water pressure, and water temperature measuring devices must be accurate within the intended range of use and maintained in good repair.
Inspector’s Notes
Observed cooler thermometer to not be broken. Replace hanging thermometer and place in the warmest part of the cooler.
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, Jun 12, 2025 · Original Source
Routine
Nov 7, 2024
Complete
Official score: 98 · Understand This Area’s Scale
1 recorded violation
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
1. Observed old food debris in the can opener. 2. Observed a small mold build-up inside the reach-in cooler doors. Clean and maintain 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 problemsOfficial record from Minneapolis Health Department, Nov 7, 2024 · Original Source
Routine
May 13, 2024
Complete
Official score: 98 · Understand This Area’s Scale
2 recorded violations
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
Observed dirty can opener. Clean and maintain 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 problemsminorCode 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 moly freezer seals. 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, May 13, 2024 · Original Source
Routine
Nov 9, 2023
Complete
Official score: 94 · Understand This Area’s Scale
3 recorded violations
majorCode MN Rule 4626.0400AFood source and labeling
Official Wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s Notes
Observed cut honeydew, chili and green beans without dates in reach-in cooler. You must date mark all TCS foods that are held for more than 24 hours so they do not exceed 7 days.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsmajorCode MN Rule 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
Observed dirty can opener. Clean and maintain 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 problemsmajorCode MN Rule 4626.1110ABHandwashing
Official Wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed handwashing station blocked by trash can. Handwashing stations should not be blocked and always accessible.
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.
More about handwashing problemsOfficial record from Minneapolis Health Department, Nov 9, 2023 · Original Source