Restaurant · Minneapolis, MN

Uncle Franky's

Name: Uncle Franky's
Address: 728 Broadway St Ne, Minneapolis, MN

728 Broadway St Ne

Last inspected Oct 29, 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 Uncle Franky's last inspected?: The most recent inspection on record was on Oct 29, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 96).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from Oct 5, 2023 to Oct 29, 2026.
Has Uncle Franky's ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Oct 5, 2023.

The Full Inspection History

5 inspections

Follow-Up

Oct 29, 2026

Complete

Official score: 96 · Understand This Area’s Scale

5 recorded violations

majorCode MN Rule 4626.0680BEquipment and utensils

Official Wording

Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.

Inspector’s Notes

The basins of the three compartment sink are not big enough to accommodate the facilities larger dishes. Provide a three compartment sink large enough to clean and sanitize all of the dishes.

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 4626.1565ABDPests

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

Basement contains unnecessary and unorganized items that provide pest harborage. Clean and organize basement.

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

majorCode MN Rule 4626.1720AFood temperature

Official Wording

Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.

Inspector’s Notes

To install a three compartment sink a plan review may be needed. Submit plans before purchasing or installing the sink.

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

minorCode MN Rule 4626.0855Cleaning and sanitizing

Official Wording

Keep non-food contact equipment surfaces clean.

Inspector’s Notes

Staff attempted to clean the black cabinet next to the fryer but it is not cleanable. Remove cabinet. If a replacement is needed ensure that it is NSF/ANSI approved.

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 4626.0506AEquipment and utensils

Official Wording

Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

Inspector’s Notes

The outdoor ice freezer is being used to hold frozen foods. This unit is not designed for food storage. Only ice may be held in this freezer. Remove food from this freezer.

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

Official record from Minneapolis Health Department, Oct 29, 2026 · Original Source

Routine

Oct 6, 2026

Complete

Official score: 90 · Understand This Area’s Scale

7 recorded violations

criticalCode MN Rule 4626.1085ACleaning and sanitizing

Official Wording

Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.

Inspector’s Notes

The host attached to basement utility sink has a spray nozzle attached. The spray nozzle can be used but needs to be removed from the hose when not in use.

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 4626.0680BEquipment and utensils

Official Wording

Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.

Inspector’s Notes

The three compartment sink has small bar size compartment and cannot accommodate the larger dishes used on site. The basins of the sinks must be large enough for dishes to be at least 50% submerged.

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 4626.1565ABDPests

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

The basement contains unorganized storage. Organize storage and keep things off of the floor to prevent harborage locations for pests.

In Plain English

More about signs of rodents or insects

majorCode MN Rule 4626.1720AFood temperature

Official Wording

Inspector’s Notes

To install a new three compartment sink a plan review may be needed. Contact health department before installing.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0855Cleaning and sanitizing

Official Wording

Keep non-food contact equipment surfaces clean.

Inspector’s Notes

Black cabinet next to fryer contains grease and debris and is tacky to the touch. 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 4626.0506AEquipment and utensils

Official Wording

Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

Inspector’s Notes

The ice freezer on the patio is being used to hold frozen foods. This unit is not designed for food storage, discontinue.

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

majorCode MN Rule 4626.0400AFood source and labeling

Official Wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s Notes

Food are not being date marked. There are many pre-portioned bags of foods, such as chicken wings or meat for sandwiches. Instead of individually marking each bag they can be placed in a container/pan that is date marked.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

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

Routine

Oct 2, 2025

Complete

Official score: 92 · Understand This Area’s Scale

7 recorded violations

criticalCode MN Rule 4626.1085ACleaning and sanitizing

Official Wording

Inspector’s Notes

There is a spray hose attached to the faucet at the mop sink. This is not approved, remove.

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 4626.0033DPermits, training, and postings

Official Wording

Post the Certified Food Protection Manager certificate.

Inspector’s Notes

The certificate was not able to be located during inspection. Obtain and post.

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

majorCode MN Rule 4626.0680BEquipment and utensils

Official Wording

Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.

Inspector’s Notes

The three compartment sink is the small bar size and does not accommodate the larger dishes used on site. The basins of the three compartment sink must be large enough that at least 50% of the largest dishes can be submerged.

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 4626.1040BWater, plumbing, and sewage

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

Observed mop sink to be leaking. Repair.

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 4626.1520ACleaning and sanitizing

Official Wording

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

Inspector’s Notes

Kitchen is in need of a deep cleaning. Clean floors, especially beneath equipment. Clean shelving above hot hold units in kitchen.

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 unnecessary and unorganized items in the kitchen and in the basement. Excessive items provide harborage for pests. Observed mouse droppings in the basement. Remove unnecessary items. Store items so that floors can be cleaned and monitored for pest activity.

In Plain English

More about signs of rodents or insects

majorCode MN Rule 4626.1720AFood temperature

Official Wording

Inspector’s Notes

To install a new three compartment sink plans will need to be submitted and approved. See our website linked below or contact your inspector with questions. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

In Plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Oct 2, 2025 · Original Source

Routine

Oct 4, 2024

Complete

Official score: 92 · Understand This Area’s Scale

4 recorded violations

criticalCode MN Rule 4626.1085ACleaning and sanitizing

Official Wording

Inspector’s Notes

Observed spray nozzle at end of hose at mop sink. Spray nozzle is not allowed below the atmospheric vacuum break (AVB) of the mop sink. This is not allowed because it builds pressure against the AVB and breaks it. Remove spray nozzle when not in use

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 4626.1457Handwashing

Official Wording

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

Inspector’s Notes

Handwashing sign/poster at hand sink is faded and unreadable. Inspector provided a new poster (sticker) during inspection. Corrected on site.

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

Remove single-service and single-use articles made from materials that are unsafe and unclean.

Inspector’s Notes

Observed onion rings stored in plastic "thank you" bags. These bags are not approved for food contact and may leech chemicals into food. Provide food safe materials for food storage. Discussed with PIC while on site; PIC stated they would remove the bags.

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 4626.0033DPermits, training, and postings

Official Wording

Post the Certified Food Protection Manager certificate.

Inspector’s Notes

Current Certified Food Protection Manager certificate (CFPM) is not posted. Provide current CFPM certificate and post.

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, Oct 4, 2024 · Original Source

Routine

Oct 5, 2023

Complete

Official score: 94 · Understand This Area’s Scale

5 recorded violations

majorCode MN Rule 4626.0705BFood temperature

Official Wording

Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

Inspector’s Notes

Thermometer on site is a dial thermometer. A thin tip thermometer is required to temp items such as hamburgers and hot dogs. Discussed thermometer types with PIC, provide.

In Plain English

More about food kept at an unsafe temperature

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 sign at handwashing sink to be faded so much that it could not be read. Provide a new hand wash sign at hand 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

Inspector’s Notes

Observed a spray nozzle on end of hose at mop sink. Spray nozzle is not allowed below the AVB of the mop sink. Remove spray nozzle when not in use.

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 4626.0285CContamination

Official Wording

Store moist wiping cloths used with raw animal foods in separate sanitizing solution from cloths used for other purposes.

Inspector’s Notes

Observed wet wiping cloth on counter. Observed wet wiping cloth stored on side of sanitizer bucket, out of the solution. when cloths are wet they must be stored in sanitizer solution to prevent microbial growth. Only dry cloth may be stored outside of sanitizer solutions.

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

minorCode MN Rule 4626.1335ACleaning and sanitizing

Official Wording

Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Inspector’s Notes

Observed freezers and coolers stored in basement. Floors are carpeted, walls are painted drywall. These are not approved surfaces to store this equipment. Provide approved surfaces.

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, Oct 5, 2023 · Original Source