Routine
Apr 22, 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, Apr 22, 2026 · Original Source
Caterer · Minneapolis, MN
Classic Catering
403 60th St W
Last inspected Apr 22, 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 Classic Catering last inspected?
- The most recent inspection on record was on Apr 22, 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 Apr 19, 2024 to Apr 22, 2026.
- Has Classic Catering ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Apr 19, 2024.
The Full Inspection History
3 inspectionsRoutine
Apr 18, 2025
Complete
Official score: 96 · Understand This Area’s Scale
3 recorded violations
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
Measured sanitizer bucket above 200 ppm. Instructed to dilute.
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 unsafelyminorCode MN Rule 4626.0725ACleaning and sanitizing
Official Wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s Notes
3 compartment sink and mop sink are not sealed to wall. Seal.
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 problemsminorCode MN Rule 4626.0225DHandwashing
Official Wording
Discontinue allowing food employees to touch ready-to-eat food with their bare hands until proper written procedures are developed, followed and maintained.
Inspector’s Notes
Observed employee chopping veggies for a raw salad with bare hands. Instructed to wear gloves. Employee stated his hands were washed prior to chopping. Written procedures are required if gloves are not used. Sent with report. See code: 4626 - MN Rules Chapter
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.
More about handwashing problemsOfficial record from Minneapolis Health Department, Apr 18, 2025 · Original Source
Routine
Apr 19, 2024
Complete
Official score: 96 · Understand This Area’s Scale
3 recorded violations
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 chlorine sanitizer in sanitizer bucket tested over 200ppm. Instructed to dilute. Ensure concentration of chlorine sanitizer is 50-200 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 unsafelyminorCode MN Rule 4626.0725ACleaning and sanitizing
Official Wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s Notes
Observed three compartment sink was not sealed along the wall. Seal.
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 problemsminorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
Inspector’s Notes
Observed faucet leaking at three compartment sink. 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 problemsOfficial record from Minneapolis Health Department, Apr 19, 2024 · Original Source