Restaurant · Minneapolis, MN

Wakame Sushi & Asian Bistro

Name: Wakame Sushi & Asian Bistro
Address: 3070 Excelsior Blvd, Minneapolis, MN

3070 Excelsior Blvd

Last inspected Apr 3, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Complete

Get the next inspection, free.

We'll email you when Wakame Sushi & Asian Bistro has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

Apr 3, 2026

Complete

Official score: 96 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.0705AFood temperature

Official wording

Have a food thermometer easily available to measure the internal temperature of foods.

Inspector’s notes

NO FOOD THERMOMETER AVAILABLE DURING THE INSPECTION. HAVE A FOOD THERMOMETER AVAILABLE AND ON SITE.

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 4626.0740Cleaning and sanitizing

Official wording

Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

Inspector’s notes

CUTTING BOARD AT MAKE TABLE OBSERVED HEAVILY SCORED. BLACK DEBRIS OBSERVED ON BOARD. HAVE BOARDS RESURFACED OR REPLACED.

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 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

NO SANITIZER TEST KIT PRESENT FOR DISH MACHINE AT BAR. HAVE A CHLORINE SANITIZER TEST KIT ON SITE.

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, Apr 3, 2026 · Original Source

Routine

Apr 4, 2025

Complete

Official score: 92 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.1595Chemicals

Official wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s notes

SEVERAL SPRAY BOTTLES OF CHEMICALS OBSERVED WITHOUT LABELS. LABEL ALL CHEMICAL BOTTLES STORED IN FACILITY.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

criticalCode MN Rule 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

COOLER HOLDING TCS FOODS OBSERVED UNPLUGGED. TOFU AND COOKED VEGETABLES MEASURED 67°F. AIR TEMPERATURE OF COOLER WAS 70°F. MAINTAIN COOLERS ON AND IN WORKING CONDITION TO ENSURE COLD TCS FOODS ARE HELD AT OR BELOW 41°F. FOODS WERE MOVED TO A NEW COOLER DURING INSPECTION AS MANAGER ON DUTY STATED THEY WERE JUST PLACED IN COOLER AN HOUR PRIOR.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0408AOther

Official wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s notes

NO TIMER OBSERVED SET FOR SUSHI RICE PREPARED FOR LUNCH SERVICE. THIS RICE WAS OBSERVED BEING HELD AT ROOM TEMPERATURE FOR PRODUCTION OF SUSHI. HAVE A WRITTEN TPHC ON SITE AND USE A TIMER FOR ENSURING RICE IS DISCARDED WITHIN 4 HOURS.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Minneapolis Health Department, Apr 4, 2025 · Original Source

Routine

Apr 4, 2024

Complete

Official score: 92 · Understand this area’s scale

5 recorded violations

majorCode MN Rule 4626.1595Chemicals

Official wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s notes

NO LABEL PRESENT ON 2 CHEMICAL SPRAY BOTTLES. LABEL ALL CHEMICAL SPRAY BOTTLES IN FACILITY.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode MN Rule 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

SHELVING DAMAGED IN KITCHEN HOLDING ICE SCOOPS. REPAIR OR REPLACE SHELVING.

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

majorCode MN Rule 4626.0220CFood source and labeling

Official wording

Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.

Inspector’s notes

NO SHELLSTOCK TAGS PRESENT ON SITE. MAINTAIN SHELLSTOCK TAGS ON SITE.

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

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

NO SIGNAGE AT BAR HANDSINK REMINDING EMPLOYEES TO WASH HANDS. PROVIDE SIGNAGE AT HANDSINKS.

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.