Restaurant · Minneapolis, MN

The Sample Room

Name: The Sample Room
Address: 2124 Marshall St Ne, Minneapolis, MN

2124 Marshall St Ne

Last inspected Sep 2, 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 The Sample Room last inspected?: The most recent inspection on record was on Sep 2, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 96).
Were any violations recorded at the last inspection?: Yes: 2 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Jul 23, 2024 to Sep 2, 2026.
Has The Sample Room ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jul 23, 2024.

The Full Inspection History

3 inspections

Routine

Sep 2, 2026

Complete

Official score: 96 · Understand This Area’s Scale

2 recorded violations

criticalCode MN Rule 4626.0040COther

Official Wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s Notes

Observed no employee illness log. An electronic log will be sent along with the report. Print and use it as necessary.

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 4626.0033APermits, 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 certified food protection manager (CFPM) - employ a CFPM and post a copy of their CFPM certificate onsite in a conspicuous area.

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, Sep 2, 2026 · Original Source

Routine

Aug 19, 2025

Complete

Official score: 92 · Understand This Area’s Scale

3 recorded violations

criticalCode MN Rule 4626.0040COther

Official Wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s Notes

Observed no employee illness log as requested by inspector. Obtain illness log and use it as necessary. An electronic copy will be sent along with routine 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 4626.0033APermits, 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 certified food protection manager (CFPM) at the business. Employ a CFPM and post certificate in a conspicuous area.

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 4626.0905BFood temperature

Official Wording

For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

Inspector’s Notes

Observed hot sanitizing dish machine not reaching 160*F at the time of the inspection. Service the equipment and do not use until properly sanitizing dishes. Use the 3-compartment sink to wash, rinse, and sanitize.

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

Official record from Minneapolis Health Department, Aug 19, 2025 · Original Source

Routine