Restaurant · Minneapolis, MN

Tooties On Lowry

Name: Tooties On Lowry
Address: 2706 Lowry Ave N, Minneapolis, MN

2706 Lowry Ave N

Last inspected Aug 6, 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.

The full inspection history

3 inspections

Routine

Aug 6, 2026

Complete

Official score: 92 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.0855Cleaning and sanitizing

Official wording

Keep non-food contact equipment surfaces clean.

Inspector’s notes

Observed the interior and the gaskets of the cookline low cooler to be soiled. Observed the sides of the fryers and grills to be soiled. Clean and keep equipment 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 4626.1520ACleaning and sanitizing

Official wording

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

Inspector’s notes

Observed the floors under the cookline equipment and in the downstairs dry storage area to be soiled. Clean and keep 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

majorCode MN Rule 4626.0390BFood temperature

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Observed washed and cut lettuce in the cookline low cooler to be cooling in a tightly covered container. The lid was removed during inspection. Make sure prepared TCS foods are left uncovered while cooling.

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 cutting boards to be deeply scored and discolored. Replace or resurface. Keep food contact surfaces 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

criticalCode MN Rule 4626.0235A(1)Contamination

Official wording

Separate raw animal foods from ready-to-eat foods.

Inspector’s notes

Observed raw shelled eggs in the stand-up cooler to be stored directly above ready-to-eat produce and deli meats. Store raw animal foods in a way that helps prevent potential contamination of ready-to -eat foods.

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

Official record from Minneapolis Health Department, Aug 6, 2026 · Original Source

Routine

Jul 24, 2025

Complete

Official score: 94 · Understand this area’s scale

4 recorded violations

minorCode MN Rule 4626.0855Cleaning and sanitizing

Official wording

Keep non-food contact equipment surfaces clean.

Inspector’s notes

Observed the interior of the stand-up freezer and the gaskets of the kitchen low cooler to be soiled. Clean and keep equipment 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 4626.1520ACleaning and sanitizing

Official wording

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

Inspector’s notes

Observed the floors under the cookline equipment and prep table to be heavily soiled. Clean and keep physical facilities 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

criticalCode MN Rule 4626.0070AHandwashing

Official wording

Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

Inspector’s notes

Observed employee to wash their hands only briefly for a few seconds. Employees instructed to wash their hands for a minimum of 20 seconds. Make sure all food handlers wash their hands for a minimum of 20 seconds.

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 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

Observed a consumer advisory to be present, but fried eggs and burgers were not identified with an asterisk. Make sure food items that require a consumer advisory are identified.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Jul 24, 2025 · Original Source

Routine

Jul 25, 2024

Complete

Official score: 94 · Understand this area’s scale

6 recorded violations

minorCode MN Rule 4626.1395DFacility maintenance

Official wording

Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

Inspector’s notes

Observed the screen door in the kitchen to be torn and damaged. Replace screen door to help prevent pest entry into the kitchen.

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 4626.0275CCleaning and sanitizing

Official wording

Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Inspector’s notes

Observed tongs to be hanging from the handles on the oven doors. Discontinue storing in-use tongs this way. Store tongs according to this code.

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 4626.0840ACleaning and sanitizing

Official wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s notes

Observed knives, shredders, and meat slicer to be soiled when kept in storage. Clean and sanitizer food contact surfaces prior to placing them in storage.

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

criticalCode MN Rule 4626.0900Cleaning and sanitizing

Official wording

Sanitize food contact surfaces before using and after cleaning.

Inspector’s notes

Observed knives, shredders, and meat slicer to be soiled when kept in storage. Clean and sanitizer food contact surfaces prior to placing them in storage.

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 4626.0855Cleaning and sanitizing

Official wording

Keep non-food contact equipment surfaces clean.

Inspector’s notes

Observed the interior of the stand-up freezer, the sides of the fryers and stove, and the gaskets of the cookline coolers to be soiled. Clean these pieces of equipment and keep 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 4626.1520ACleaning and sanitizing

Official wording

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

Inspector’s notes

Observed the floors under the fryers, stove, and 3-compartment sink to be heavily soiled. Clean these areas and keep physical facilities 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, Jul 25, 2024 · Original Source