Institution · Minneapolis, MN

Hennepin Schools

1001 46th St E

Last inspected Sep 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 Hennepin Schools last inspected?: The most recent inspection on record was on Sep 22, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 96).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Mar 5, 2024 to Sep 22, 2026.
Has Hennepin Schools ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Mar 5, 2024.

The Full Inspection History

7 inspections

Routine

Sep 22, 2026

Complete

Official score: 96 · Understand This Area’s Scale

5 recorded violations

minorCode MN Rule 4626.0735ABEquipment and utensils

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

1. Dish machine is not in working order. Repair. 2. 2nd walk-in freezer has a leaking condenser. Repair.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode MN Rule 4626.1515Facility maintenance

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

1. Observed damaged/missing floor tiles in front of walk-in freezer. 2. Observed damaged/missing wall tiles near shelving/3 comp sink. Repair all.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode MN Rule 4626.1040BWater, plumbing, and sewage

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

Observed leak under 3 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 problems

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

1. Measured milk in chest cooler 42-25 degrees. Adjust/repair chest cooler. 2. Observed milk stored out of refrigeration in lunchroom. Milk needs to be kept under refrigeration. Instructed to refrigerate.

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 MN Rule 4626.1470ACleaning and sanitizing

Official Wording

Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned

Inspector’s Notes

Walk-in coolers are very dark. Replace bulbs/repair as needed.

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

Official record from Minneapolis Health Department, Sep 22, 2026 · Original Source

Routine

Mar 23, 2026

Complete

Official score: 92 · Understand This Area’s Scale

7 recorded violations

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

Measured chicken sandwiches below 135 degrees at 120 degrees in hot box. Food will be served within a 4-hour window of reheating. Ensure preparation allows for hot holding at or above 135 degrees, hot box is warmed up before storing food, and food does not sit out too long during preparation.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0735ABEquipment and utensils

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

1. Observed walk-in freezer fan not spinning and missing vent cover. 2. Observed 2nd walk-in freezer condenser with a leak. Repair.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

Observed floors under 3 compartment sink and storage shelves with debris. Clean and maintain.

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

minorCode MN Rule 4626.1515Facility maintenance

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

1. Observed damage/missing floor tiles in front of walk-in freezer 2. Observed damaged/missing wall tiles near 3 compartment sink. Repair all.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode MN Rule 4626.1040BWater, plumbing, and sewage

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

Observed leak under 3 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 problems

minorCode MN Rule 4626.0033DPermits, training, and postings

Official Wording

Post the Certified Food Protection Manager certificate.

Inspector’s Notes

CFPM certificate not posted. Post.

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 4626.0075B-JHandwashing

Official Wording

Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.

Inspector’s Notes

Observed employee on cell phone and then put on gloves without washing hands. Instructed to wash hands before putting on gloves and after touching cell phone. Corrected on site.

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 problems

Official record from Minneapolis Health Department, Mar 23, 2026 · Original Source

Routine

Sep 22, 2025

Complete

Official score: 96 · Understand This Area’s Scale

4 recorded violations

minorCode MN Rule 4626.1255CHandwashing

Official Wording

Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.

Inspector’s Notes

Missing trash can near hand sink. Corrected on site.

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 problems

minorCode MN Rule 4626.0735ABEquipment and utensils

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Observed walk-in freezer with extreme ice buildup on everything (walls, ceiling, fan grates, boxes of food). Repair freezer, defrost and clean.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

criticalCode MN Rule 4626.0395A1Food temperature

Official Wording

Inspector’s Notes

Measured burgers below 135 degrees at 110 degrees in hot box. Temp logs stated burgers were cooked to 175 degrees. Food will be eaten within a 4-hour window of cooking. Ensure preparation allows for hot holding at or above 135 degrees, hot box is warmed up before storing food, and food does not sit out too long during preparation.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0935Cleaning and sanitizing

Official Wording

Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

Inspector’s Notes

Observed employee washing dishes and stacking pans while still wet. Instructed to unstack. Corrected on site.

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

Official record from Minneapolis Health Department, Sep 22, 2025 · Original Source

Follow-Up

Apr 9, 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, Apr 9, 2025 · Original Source

Routine

Mar 18, 2025

Complete

Official score: 90 · Understand This Area’s Scale

6 recorded violations

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

Observed spinach and commercial dressing stored on dry storage shelf (measured around 65-69 degrees). These items are required to be kept in the refrigerator. Items were discarded. Notice label on commercial products that reads "Refrigerate after opening".

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1255CHandwashing

Official Wording

Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.

Inspector’s Notes

Missing trash can near both hand sinks. Provide.

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 problems

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 milk crates used as shelves inside the walk-in cooler and next to the stove. These are not approved shelving as they are not easy to clean under.

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 4626.0400AFood source and labeling

Official Wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s Notes

Observed cooked beans inside the walk-in freezer without a date marking. Cooked food needs to be datemarked properly to ensure food is not kept over 7 days in the refrigerator. Freezer pauses time. Date mark to include time food was kept in refrigerator before and after freezing.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

criticalCode MN Rule 4626.0445AContamination

Official Wording

Discard or recondition food that is unsafe, adulterated or not honestly presented.

Inspector’s Notes

Observed moldy whole peppers inside walk-in cooler. Instructed to discard.

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

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

No CFPM. A fulltime employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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

Official record from Minneapolis Health Department, Mar 18, 2025 · Original Source

Routine

Sep 17, 2024

Complete

Official score: 98 · Understand This Area’s Scale

2 recorded violations

majorCode MN Rule 4626.0710BFood temperature

Official Wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s Notes

Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0735ABEquipment and utensils

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Observed heavy ice buildup on interior of walk-in freezer (ceiling, shelving, ground, door). Repair.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Minneapolis Health Department, Sep 17, 2024 · Original Source

Routine

Mar 5, 2024

Complete

Official score: 98 · 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 hand sink. Instructed to stock. Corrected on site.

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 problems

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 milk crates used as shelving inside the walk-in cooler #1 and walk-in freezer #2. Milk crates cannot be used to store food on top of as they are not easy to clean under. Obtain proper shelving as described above.

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

Official record from Minneapolis Health Department, Mar 5, 2024 · Original Source