Routine
Sep 24, 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, Sep 24, 2026 · Original Source
Caterer · Minneapolis, MN
Gateway Catering By DâAmico & Sons
200 Oak St Se
Last inspected Sep 24, 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 Gateway Catering By DâAmico & Sons last inspected?
- The most recent inspection on record was on Sep 24, 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?
- 5 inspections on record, from Oct 16, 2023 to Sep 24, 2026.
- Has Gateway Catering By DâAmico & Sons ever been closed by the health department?
- No closure appears in the 5 inspection records we hold for this business. The earliest is dated Oct 16, 2023.
The Full Inspection History
5 inspectionsRoutine
Sep 26, 2025
Complete
Official score: 94 · Understand This Area’s Scale
3 recorded violations
majorCode MN Rule 4626.0442BFood temperature
Official Wording
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s Notes
The menu is missing an asterisk (*) by its steak dish, and steak is routinely undercooked. The correct wording for the consumer advisory is present - at least on the external menu the Sales Team was able to provide. Add an asterisk to the steak which matches an asterisk by the consumer advisory wording.
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 temperaturecriticalCode MN Rule 4626.0905BFood temperature
Official Wording
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s Notes
The dish machine rinse temperature was only 142F after several runs. This was seen on the rinse temp gauge and measure directly with an immersible thermometer. Person in Charge called for service and had staff switch to using the 3-compartment sink.
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 temperatureminorCode MN Rule 4626.1530ACleaning and sanitizing
Official Wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s Notes
The filter in the hood above the dish machine was dirty and impeding air / steam flow. The filter was taken out, cleaned thoroughly, and put back in. Correct functioning was observed.
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 problemsOfficial record from Minneapolis Health Department, Sep 26, 2025 · Original Source
Follow-Up
Oct 9, 2024
Complete
Official score: 98 · Understand This Area’s Scale
1 recorded violation
majorCode MN Rule 4626.0442AFood temperature
Official Wording
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s Notes
A menu update to include a consumer advisory for beef steaks is under way for this winter. See routine inspection report for exact wording needed for consumer advisory.
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 temperatureOfficial record from Minneapolis Health Department, Oct 9, 2024 · Original Source
Routine
Sep 25, 2024
Complete
Official score: 90 · Understand This Area’s Scale
4 recorded violations
majorCode MN Rule 4626.0442AFood temperature
Official Wording
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s Notes
Some whole beef steaks are prepared undercooked. While some menu sources provide a consumer advisory to prospective clients, others are missing the consumer advisory. * These items are raw or undercooked (or may contain raw or undercooked ingredients). Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness (especially for people with certain medical conditions). The two phrases in parenthesis are optional. The rest should be exactly as shown.
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 temperatureminorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
The caulking on the dirty side of the dish machine rail has black mold. Removed moldy caulk, clean and reseal.
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 problemscriticalCode MN Rule 4626.0395A2Food temperature
Official Wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
A few food items near the door of the walk in cooler (such as a small pan of cooked lentils) were observed above 41F. Based on discussion and observation of other food temperatures, these items probably warmed during a period of frequent door opening. Items were moved to a cooler part of the walk in cooler. Keep all TCS foods at 41F or below.
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 temperaturecriticalCode MN Rule 4626.0905BFood temperature
Official Wording
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s Notes
Upon multiple runs, the final rinse temperature of the hot water sanitizing dish machine did not exceed 151F. Chef called service provider for same day service. Employees set up chemical sanitizing at the three-compartment sink to use in the mean time.
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 temperatureOfficial record from Minneapolis Health Department, Sep 25, 2024 · Original Source
Routine
Oct 16, 2023
Complete
Official score: 92 · Understand This Area’s Scale
3 recorded violations
majorCode MN Rule 4626.0442AFood temperature
Official Wording
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s Notes
The catering menu offers steak tenderloins, which person in charge reports are usually cooked medium-rare to medium. No consumer advisory is provided on the menu. Provide an advisory on the catering menu, such as: " These items are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness ." Additionally, develop a process to communicate with a customer once they order an undercooked protein about how they might share the advisory to their private guests.
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 temperaturemajorCode MN Rule 4626.0349FFood temperature
Official Wording
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s Notes
For catering orders, chicken, salmon and steaks are typically partially cooked (searing grill marks on one side), then cooled and the cooking process completed the following day. For non-continuous cooking, a written plan is needed and must be approved by Minneapolis Environmental Health. Find the Non-continuous Cooking template, by scrolling to the bottom of this page: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/time-temperature/ Email the completed form to janna.beard@minneapolismn.gov for review.
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 temperaturecriticalCode MN Rule 4626.0405AOther
Official Wording
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s Notes
Pickled peppers and pickled onions, which had been made with a hot brine (causing them to become TCS foods) were in use past seven days. Discarded. Train staff to hold hot-brined vegetables for only seven days, like other TCS foods. (A HACCP Acidification plan would need to be submitted and approved in order for hot-brined or hot-pickled vegetables to be held for longer than seven days.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Oct 16, 2023 · Original Source