Restaurant · Minneapolis, MN

Standish Cafe

Name: Standish Cafe
Address: 2403 38th St E, Minneapolis, MN

2403 38th St E

Last inspected Oct 9, 2026 · View Map ↗ · Compare ↗

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Standish Cafe last inspected?: The most recent inspection on record was on Oct 9, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 100).
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Aug 21, 2024 to Oct 9, 2026.
Has Standish Cafe ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Aug 21, 2024.

The Full Inspection History

3 inspections

Routine

Oct 9, 2026

Complete

Official score: 100 · Understand This Area’s Scale

4 recorded violations

minorCode MN Rule 4626.1515Facility maintenance

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Observed deteriorated ceiling material with portions separating and sagging downward, creating potential for pieces to fall above prep area. Repair the affected area to provide a smooth, durable and easily cleanable surface. Observed some tiles missing or broken on stairs. Repair.

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 issues

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observed caulking behind 3 compartment sink with significant mold buildup. Clean or redo caulking.

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 4626.0955ACleaning and sanitizing

Official Wording

Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Inspector’s Notes

Observed container with to go boxes stored on the floor in storage area. Store all single service articles at least 6 inches above the ground.

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 4626.1565ABDPests

Official Wording

Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

Inspector’s Notes

Observed 5+ drain flies at time of visit. Provide control of pests by the methods above.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Minneapolis Health Department, Oct 9, 2026 · Original Source

Routine

Sep 5, 2025

Complete

Official score: 96 · Understand This Area’s Scale

3 recorded violations

minorCode MN Rule 4626.1375AContamination

Official Wording

Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

Inspector’s Notes

OBSERVED MISSING COVER FOR GLASS BULBS ON CEILING FIXTURE IN DOWNSTAIRS PREP AREA. PROVIDE COVER FOR GLASS BULBS.

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

majorCode MN Rule 4626.0442BFood temperature

Official Wording

The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

Inspector’s Notes

THE MENU INCLUDED A CONSUMER WARNING AT THE BOTTOM, BUT ASTERISKS WERE MISSING NEXT TO MENU ITEMS THAT MAY BE SERVED UNDERCOOKED. ADD ASTERISKS TO MENU ITEMS THAT MAY BE SERVED RAW OR UNDERCOOKED.

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

OBSERVED CAN OPENER WITH DRIED FOOD DEBRIS. 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 problems

Official record from Minneapolis Health Department, Sep 5, 2025 · Original Source

Routine

Aug 21, 2024

Complete

Official score: 100 · 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

OBSERVED MISSING CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND POST IN A CONSICUOUS LOCATION.

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 MCO 204.30AOther

Official Wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

OBSERVED PE LINED HOT CUPS WITH BLACK PLASTIC LIDS. TO GO CONTAINERS MUST BE REUSABLE, RECYCLABLE OR COMPOSTABLE. SENDING MORE INFORMATION WITH REPORT.

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 4626.0840CCleaning and sanitizing

Official Wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s Notes

OBSERVED SIGNIFICANT DUST BUILDUP ON FAN NEXT TO 3 COMPARTMENT SINK. 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 problems

minorCode MN Rule 4626.1375AContamination

Official Wording

Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items