Institution · Minneapolis, MN

Friendship Academy

3320 41st St E

Last inspected Apr 10, 2026 · View Map ↗ · Compare ↗

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Friendship Academy last inspected?: The most recent inspection on record was on Apr 10, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 94).
Were any violations recorded at the last inspection?: Yes: 2 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Oct 3, 2023 to Apr 10, 2026.
Has Friendship Academy ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Oct 3, 2023.

The Full Inspection History

6 inspections

Routine

Apr 10, 2026

Complete

Official score: 94 · Understand This Area’s Scale

2 recorded violations

majorCode MN Rule 4626.1445Handwashing

Official Wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s Notes

OBSERVED PAPER TOWELS MISSING AT HANDWASHING SINK. PERSON IN CHARGE SAID THAT SHE HAD REQUESTED MORE PAPER TOWELS. ENSURE PAPER TOWELS ARE AVAILABLE AT EACH HAND SINK AT ALL TIMES.

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

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

Inspector’s Notes

OBSERVED MILK AT 45*F IN MILK COOLER. INSTRUCTED PERSON IN CHARGE TO TURN DOWN DIAL ON COOLER AND MONITOR TEMPERATURES. IF TEMPERATURES DO NOT DECREASE WITHIN A COUPLE HOURS, CALL FOR REPAIR OF COOLER. COLD, TEMPERATURE CONTROL FOR SAFETY FOODS SHOULD BE HELD AT 41*F OR BELOW 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

Official record from Minneapolis Health Department, Apr 10, 2026 · Original Source

Routine

Oct 31, 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, Oct 31, 2025 · Original Source

Routine

Mar 28, 2025

Complete

Official score: 100 · Understand This Area’s Scale

1 recorded violation

minorCode MN Rule 4626.1500BContamination

Official Wording

Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.

Inspector’s Notes

OBSERVED EMPLOYEE CELL PHONE ON PREP COUNTER. LOCATE AREAS AWAY FROM FOOD PREPARATION TO STORE EMPLOYEE PERSONAL BELONGINGS.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from Minneapolis Health Department, Mar 28, 2025 · Original Source

Routine

Oct 21, 2024

Complete

Official score: 100 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from Minneapolis Health Department, Oct 21, 2024 · Original Source

Routine

Mar 15, 2024

Complete

Official score: 98 · Understand This Area’s Scale

2 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

CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE WAS EXPIRED. RENEW CFPM CERTIFICATE AND POST IN A CONSPICUOUS LOCATION.

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

majorCode MN Rule 4626.1595Chemicals

Official Wording

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

Inspector’s Notes

OBSERVED UNLABELED SPRAY BOTTLE WITH SANITIZER. PERSON IN CHARGE LABELED SPRAY BOTTLE AT TIME OF THE INSPECTION. CLEARLY LABEL ALL WORKING CONTAINERS USED FOR STORING POISONOUS OR TOXIC MATERIALS.

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

Official record from Minneapolis Health Department, Mar 15, 2024 · Original Source

Routine

Oct 3, 2023

Complete

Official score: 98 · Understand This Area’s Scale

2 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

OBSERVED EXPIRED CERTIFIED FOOD PROTECTION MANAGER CERTIFICATES. SOMEONE EMPLOYED AT ESTABLISHMENT MUST RENEW CFPM CERTIFICATE. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

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

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 FILLED WITH CLEANING SUPPLIES. THE HANDWASHING SINK MUST REMAIN ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE.

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.