Routine
Aug 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, Aug 11, 2026 · Original Source
Institution · Minneapolis, MN
Steps Of Strategy
1803 Bryant Ave N
Last inspected Aug 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
Jul 15, 2025
Complete
Official score: 96 · Understand this area’s scale
2 recorded violations
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
There was no maximum registering thermometer/temperature device to monitor the hot water sanitization temperature of the high temperature dish machine. Provide and maintain on site to ensure dish machine reaches sanitizing hot water rinse temperature.
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 temperaturemajorCode MN Rule 4626.0390BFood temperature
Official wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
A container of macaroni salad was observed cooling in the Storage Kitchen Reach In Cooler tightly covered. Discussed with Person In Charge that foods that are cooling must be uncovered, unstacked and spread out until they are completely cooled to 41F or lower. Then they can be arranged into storage mode. Retrain staff to cool foods uncovered, unstacked and spread out.
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 15, 2025 · Original Source
Routine
Jul 18, 2024
Complete
Official score: 98 · Understand this area’s scale
1 recorded violation
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
There was no means to measure the sanitizing rinse cycle temperature of the high temperature dish machine at the time of inspection. provide temperature stickers, a maximum temperature registering thermometer, or another means for independently measuring the high temperature dish machines sanitizing cycle. Maintain on site to monitor machine to make sure it is adequately sanitizing dishes.
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, Jul 18, 2024 · Original Source