Routine
Aug 4, 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 4, 2026 · Original Source
Meat Market · Minneapolis, MN
United Noodles
2015 24th St E
Last inspected Aug 4, 2026 · View Map ↗ · Compare ↗
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
- When was United Noodles last inspected?
- The most recent inspection on record was on Aug 4, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 100).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 3 inspections on record, from Jan 13, 2025 to Aug 4, 2026.
- Has United Noodles ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jan 13, 2025.
The Full Inspection History
3 inspectionsFollow-Up
Jan 27, 2025
Complete
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Jan 27, 2025 · Original Source
Routine
Jan 13, 2025
Complete
Official score: 98 · Understand This Area’s Scale
2 recorded violations
majorCode MN Rule 4626.0420BOther
Official Wording
The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
Inspector’s Notes
Observed ROP of raw fish steak and sausage taking place on-site without a required HACCP Plan. Person In Charge has been asked to discontinue practice until HACCP Plan has been approved.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.0420FFood temperature
Official Wording
A business does not need to submit a HACCP plan for reduced oxygen packaging if foods are: 1. Labeled with date and time they were packaged, and 2. Held at 41 degrees F or less, and 3. Removed from all packaging within 48 hours of sealing.
Inspector’s Notes
Operator has expressed intent to ROP fish under the 48 hour HACCP Plan exemption and inspector observes the operator not adhering to the required criteria for exemption. · Vacuum package fish product requires a special HACCP where fish product requires to be vacuum packaged at a frozen state before, during, and after vacuum packaging. If process is observed, discard and desist. Variance and HACCP is required. If intent is to ROP other tcs product other than cooked food, a variance is required.
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, Jan 13, 2025 · Original Source