Institution · Minneapolis, MN

Sweet Pea Montessori

Name: Sweet Pea Montessori
Address: 300 Cedar Lake Rd S, Minneapolis, MN

300 Cedar Lake Rd S

Last inspected Nov 19, 2025 · 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.

The full inspection history

3 inspections

Routine

Nov 19, 2025

Complete

Official score: 94 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.1555Cleaning and sanitizing

Official wording

Keep the toilet room doors closed except during cleaning and maintenance operations.

Inspector’s notes

Observed the toilet room door to not be self-closing. Mount a mechanism on the door that allows the door to fully close.

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 4626.1110ABHandwashing

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Observed various items stored in the hand sink. Maintain hand sinks free of all items at all times. Hand sinks are designated for hand washing only. Operator removed items from the sink.

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.

Official wording

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

Inspector’s notes

Observed an expired business license posted. Post current business license on premise.

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 4626.0033DPermits, training, and postings

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

Observed Amril Samatar to be a state certified food protection manager, but the certificate was not posted. Post state CFPM certificate on premise.

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

criticalCode MN Rule 4626.0900Cleaning and sanitizing

Official wording

Sanitize food contact surfaces before using and after cleaning.

Inspector’s notes

Observed no sanitizer on site. No sanitizing of food contact surfaces was taking place at time of inspection. Per operator bleach is used, but they had just run out. Operator to purchase approved bleach today. Going forward, operator to ensure approved bleach is present on site at all times. Applicable test strips were present to check the sanitizer concentration strength.

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, Nov 19, 2025 · Original Source

Routine

Nov 19, 2024

Complete

Official score: 100 · Understand this area’s scale

3 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 no state of mn certified food protection manager for establishment. Per person in charge, an employee took an accredited class last December but never applied for state certification. Person in charge stated this would be taken care of in the near future. Upon completion of an approved class and receiving a certificate, application for state certification to take place. The following state website has information on how to obtain proper certification. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Once the state food protection manager certificate has been obtained, post on premise.

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 4626.1040BWater, plumbing, and sewage

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

Observed a plumbing leak underneath the food prep sink. Repair leak.

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

minorCode MN Rule 4626.1555Cleaning and sanitizing

Official wording

Keep the toilet room doors closed except during cleaning and maintenance operations.

Inspector’s notes

Observed the toilet room door to not be self closing. Mount a mechanism on the door that allows the door to self-close.

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, Nov 19, 2024 · Original Source

Routine

Nov 20, 2023

Complete

Official score: 96 · 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 NO STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR ESTABLISHMENT. PER PERSON IN CHARGE, MULTIPLE EMPLOYEES WILL BE TAKING AN UPCOMING CLASS IN DECEMBER 2023. UPON TAKING CLASS AND RECEIVING A CERTIFICATE, APPLY FOR STATE OF MN CERTIFICATION. INCLUDED BELOW IS A DIRECT LINK TO THE MINNESOTA DEPARTMENT OF HEALTH CFPM WEBSITE. MORE INFORMATION CAN BE FOUND HERE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html ONCE RECEIVED, POST THE STATE CERTIFICATE ON SITE.

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 4626.0735ABEquipment and utensils

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

OBSERVED THE DISHWASHER TO NOT BE IN OPERATION AT THE TIME OF THE INSPECTION. PER PERSON IN CHARGE, THE DISPLAY PANEL DOES NOT WORK AND IS IN NEED OF REPAIR. CONTACT COMPANY TO REPAIR DISHWASHER. THE THREE COMPARTMENT SINK WAS SETUP PROPERLY TO WASH, RINSE AND SANITIZE EQUIPMENT USED ON SITE.

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 4626.1457Handwashing

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

OBSERVED A HANDWASHING SIGN REMINDING EMPLOYEES TO WASH THEIR HANDS BEFORE RETURNING TO WORK TO NOT BE POSTED IN THE EMPLOYEE BATHROOM. POST SIGNAGE.

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.

Official wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s notes

OBSERVED NO IRREVERSIBLE TEMPERATURE INDICATOR STRIPS TO BE PRESENT FOR THE HIGH TEMPERATURE DISHWASHER. OBTAIN APPLICABLE STRIPS.

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 4626.0705AFood temperature