Restaurant · Minneapolis, MN

528 Washington Ave N LLC

548 Washington Ave N #103

Last inspected Oct 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.

Quick Answers

When was 528 Washington Ave N LLC last inspected?: The most recent inspection on record was on Oct 6, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 94).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Sep 4, 2024 to Oct 6, 2026.
Has 528 Washington Ave N LLC ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 4, 2024.

The Full Inspection History

4 inspections

Routine

Oct 6, 2026

Complete

Official score: 94 · Understand This Area’s Scale

3 recorded violations

minorCode MN Rule 4626.0033APermits, training, and postings

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

There was no designated Certified Food Protection Manager (CFPM) that was registered with the State at the time of inspection. Designated individual has a certificate from a food safety course, but is not registered with the State of Minnesota. Provided link to CFPM info site and portal for CFPM to register there. Once CFPM is registered with the State of Minnesota and the certificate is obtained, post the certificate in establishment to be verified by inspectors during inspections. Maintain State of Minnesota CFPM current at all times.

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

criticalCode MN Rule 4626.0395A1Food temperature

Official Wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s Notes

Cooked chicken (112F) on the Warming Table and Cooked Chicken (119F) and Cooked Corn (113F) in the Backup Warming Drawer were observed improperly hot holding at the time of inspection. Minimum hot holding temperature to prevent harmful pathogen growth is 135F. Foods were cooked within the last 30 minutes so Person In Charge instructed staff to reheat food to 165F in oven. Drawer unit was turned up from a 5 to the maximum setting at 6. Monitor drawer to ensure that it is functioning properly. Maintain hot TCS foods at 135F or higher at all times.

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 4626.0390BFood temperature

Official Wording

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

Inspector’s Notes

A pan of pico de gallo (45F) was observed cooling in the Walk In Cooler with the cling film tightly covering the food. Discussed with Person In Charge that the same cooling methods should be used with foods that are prepped at room temperature as foods that are cooked and cooling. Use thin pans, and cool food uncovered until it is 41F or lower, then the foods can be covered with cling film. Cling film was removed from container to allow pico de gallo to finish cooling.

In Plain English

More about food kept at an unsafe temperature

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

Routine

Sep 8, 2025

Complete

Official score: 96 · Understand This Area’s Scale

3 recorded violations

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

There were #6 plastic 2 oz and 4 oz cups used for takeaway dressing used on site at the time of inspection. Discussed with Person In Charge that #6 plastic is not reusable, recyclable or compostable and not compliant with the City's Green to Go ordinance. Provided Green to Go Guidance document with emailed report. Finish cycling through takeaway containers that are not compliant and only reorder those that are reusable, recyclable or compostable. Contact inspector with questions.

In Plain English

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

More about other finding

minorCode MN Rule 4626.0033APermits, training, and postings

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

There was no designated Certified Food Protection Manager (CFPM) that was registered with the State at the time of inspection. Designated individual has a certificate from a food safety course, but is not registered with the State of Minnesota. Provided link to CFPM info site and portal for CFPM to register there. Once registered and a Certificate is obtained, post the certificate in establishment to be verified by inspectors during inspections. Maintain CFPM current at all times.

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

criticalCode MN Rule 4626.0395A1Food temperature

Official Wording

Inspector’s Notes

Cooked white rice (131F) and cooked black beans (130F) were observed improperly hot holding on the Warming Table at the time of inspection. Discussed this with Person In Charge, who stated that the foods were recently placed on the table after the lunch rush. A discard time was set for 4 hours from the time the foods were placed on the table since it was not known when the foods dropped below the 135F temperature. Maintain all hot TCS foods at 135F or hotter at all times.

In Plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Sep 8, 2025 · Original Source

Follow-Up

Sep 18, 2024

Complete

Official score: 96 · Understand This Area’s Scale

2 recorded violations

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

There were #6 plastic 2 oz and 4 oz cups used for takeaway dressing used on site at the time of inspection. Discussed with Person In Charge that #6 plastic is not reusable, recyclable or compostable and not compliant with the City's Green to Go ordinance. Provided Green to Go Guidance document with emailed report. Cycle through takeaway containers that are not compliant and only order takeaway containers that are compliant with the City's Green to Go Ordinance.

In Plain English

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

More about other finding

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

Pico de Gallo (47F), shredded cheese (52F) and guacamole (47F) were observed improperly cold holding in the Cold Table at the time of inspection. Operator set a 4 hour discard time from the time they placed the foods on the Cold Table since it was not known when the foods went above 41F. Maintain all cold TCS foods at or below 41F at all times.

In Plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Sep 18, 2024 · Original Source

Routine

Sep 4, 2024

Complete

Official score: 84 · Understand This Area’s Scale

6 recorded violations

majorCode MN Rule 4626.0442CFood temperature

Official Wording

Include one of the following statements on the consumer advisory footnote: • Consuming these items raw or undercooked may increase your risk of foodborne illness; • Consuming these items raw or undercooked may increase your risk of foodborne illness, especially if you have certain medical conditions; or • Information regarding safety of the food item is available upon request

Inspector’s Notes

There is no reminder stating that food served raw or undercooked may increase risk of foodborne illness for the online menu. Foot note must be provided for all menus for the raw tuna that is served on the menu. Provided a guidance document for consumer advisory statements required by the State of MN. Provide consumer advisory on online menu, maintain and update with any additions that require consumer advisory.

In Plain English

More about food kept at an unsafe temperature

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

There were #6 plastic 2 oz and 4 oz cups used for takeaway dressing used on site at the time of inspection. Discussed with Person In Charge that #6 plastic is not reusable, recyclable or compostable and not compliant with the City's Green to Go ordinance. Provided Green to Go Guidance document with emailed report. Cycle through takeaway containers that are not compliant and only re-order takeaway containers that are compliant with the City's Green to Go Ordinance.

In Plain English

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

More about other finding

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

Sour Cream (55F), Jack Cheese (56F), Queso Fresco (53F), and Ahi Tuna (55F) in the Cold Table on the serving line was observed above 41F at the time of inspection. Foods were put out on the table 1 hour in advance. Chef set a discard time for 4 hours from the time that the foods were put out on the table as a method of correction. Maintain all cold, TCS foods at 41F or below for food safety.

In Plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0395A1Food temperature

Official Wording

Inspector’s Notes

Cooked Pinto Beans (126F), Cooked Rice (130F), Queso (119F), and Cooked Black Beans (125F) were observed improperly hot holding at the time of inspection. Foods were placed on the warming line approximately 1 hour before, so Chef reheated the Pinto Beans to 180F and the Black Beans to 194F as a corrective measure. The other foods were opted to be discarded 4 hours from the time that they were placed there. Maintain all Hot TCS Foods at 135F or higher at all times.

In Plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0385BFood temperature

Official Wording

Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.

Inspector’s Notes

Cut tomatoes were measured at 46F-48F at the time of inspection, 5.5 hours after they were cut. They were stored in a large container Discussed with Chef that foods that are prepared at room temperature need to cool to 41F or below within 4 hours. Because the cooling window was missed, it was not guaranteed that the food was safe. Chef opted to discard the product. Cool foods prepared at room temperature to 41F or below within 4 hours. Retrain staff to employ faster cooling methods for products.

In Plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0390AFood temperature

Official Wording

Use effective cooling methods to cool TCS foods.

Inspector’s Notes

Cut tomatoes were improperly cooling in a deep 6 inch container in the Walk In Cooler. Other foods that were prepared from hot were observed cooling in shallow pans in the Walk In Cooler. Discussed with Chef that they should also use the same shallow pans to cool foods that are prepared at room temperature to accelerate cooling. Retrain staff to use faster cooling methods for cold and hot TCS foods.