Institution · Minneapolis, MN

Way To Grow

Name: Way To Grow
Address: 3355 4th St N, Minneapolis, MN

3355 4th St N

Last inspected Oct 14, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Way To Grow last inspected?: The most recent inspection on record was on Oct 14, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 98).
Were any violations recorded at the last inspection?: Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Oct 4, 2023 to Oct 14, 2026.
Has Way To Grow ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Oct 4, 2023.

The Full Inspection History

3 inspections

Routine

Oct 14, 2026

Complete

Official score: 98 · Understand This Area’s Scale

2 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

Observed the thermometer onsite to be broken. Replace and have a working thermometer.

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 MCO 204.30BOther

Official Wording

GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)

Inspector’s Notes

Observed facility to have compostable bowls/plates, but no organics recycling. Information on the Green-to-Go rules will be included in this report. Contract with an organics waste hauler.

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, Oct 14, 2026 · Original Source

Routine

Apr 7, 2025

Complete

Official score: 98 · Understand This Area’s Scale

3 recorded violations

minorCode MN Rule 4626.0300ACleaning and sanitizing

Official Wording

Store all food: • In a clean, dry location • At least 6 inches above the floor

Inspector’s Notes

Observed food utensils and bowls to be stored on racking less than 6 inches off the floor. Store food items at least 6 inches off the floor.

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 4626.1110ABHandwashing

Official Wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s Notes

Observed the handwashing sink in the snack area to also be used for washing employee dishes. Designate handwashing sink and only use them for washing hands.

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 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 of Minnesota Certified Food Protection Manager certificate posted onsite. Instructions on getting this certificate will be included in this report. Ensure that an employee obtains a State of Minnesota Certified Food Protection Manager certificate and that it is posted onsite.

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, Apr 7, 2025 · Original Source

Routine

Oct 4, 2023

Complete

Official score: 94 · Understand This Area’s Scale

3 recorded violations

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official Wording

Have a test kit for the type of sanitizer used.

Inspector’s Notes

Observed bleach (chlorine) to be used onsite as a sanitizing solution, but establishment does not have test strips available to test the sanitizer concentration. . It was discussed with the Person-In-Charge the importance of being able to ensure proper sanitizer concentration to prevent chemical contamination of food products while also ensuring proper sanitization of surfaces. Provide and maintain sanitizer test strips onsite.

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 4626.1620Chemicals

Official Wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s Notes

Observed the bleach (chlorine) solution in a spray bottle to be at a concentration of 200 ppm. It was discussed with Person-In-Charge the importance of maintaining an appropriate sanitizer concentration to prevent potential chemical contamination of food and food products. The spray bottle was diluted during the inspection and a concentration of 50 ppm was observed. Maintain chlorine sanitizer concentration between 50 - 100 ppm.

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 MCO 204.30AOther

Official Wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

Observed plastic #6 single use cups to be in use at establishment. Information on the City of Minneapolis' Green-To-Go ordinance will be included in this report. Ensure that recyclable/compostable single use items are provided.