Institution · Minneapolis, MN

Camden High School

4320 Newton Ave N

Last inspected Oct 22, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Complete

Get the Next Inspection, Free.

We'll email you when Camden High School has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Camden High School last inspected?: The most recent inspection on record was on Oct 22, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 96).
Were any violations recorded at the last inspection?: Yes: 6 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 Apr 29, 2024 to Oct 22, 2026.
Has Camden High School ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Apr 29, 2024.

The Full Inspection History

7 inspections

Routine

Oct 22, 2026

Complete

Official score: 96 · Understand This Area’s Scale

6 recorded violations

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observed the ceiling tiles above the prep tables to be heavily soiled. Observed the walls behind the 3-compartment sink to be soiled. Observed the floors under the 3-compartment sink, in the dry storage area, and the engineer hallway to be soiled. Clean and keep physical facilities clean.

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 4626.0735ABEquipment and utensils

Official Wording

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

Inspector’s Notes

Observed ice build-up on the condenser of the walk-in freezer. Observed stand-up warmer (1) to not be able to hold temperature. Service equipment and keep in good 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 4626.0855Cleaning and sanitizing

Official Wording

Keep non-food contact equipment surfaces clean.

Inspector’s Notes

Observed the light shields in the walk-in cooler to be soiled. Clean and keep clean.

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 4626.1565ABDPests

Official Wording

Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

Inspector’s Notes

Observed rodent droppings under the 3-compartment sink and in the dry storage room. Professional pest control service is provided monthly. Clean area. Regularly inspect kitchen for pest activity and report any findings to pest control provider. Increase pest service if required.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode MN Rule 4626.0620AEquipment and utensils

Official Wording

Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

Inspector’s Notes

Observed there to be no mechanical thermometers located inside the stand-up warmers. Provide a mechanical thermometer to monitor holding unit air temperature.

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

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

Observed beef and pasta in stand-up warmer (1) to be at temperatures of 122 and 130 degrees F, respectively. These items were moved into stand-up warmer (2). Person-in-Charge instructed to monitor food to make sure temperatures reach 135 degrees F. Keep hot TCS foods at temperatures of 135 degrees F or higher.

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, Oct 22, 2026 · Original Source

Routine

May 13, 2026

Complete

Official score: 92 · Understand This Area’s Scale

9 recorded violations

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observed the ceiling tiles above the prep tables, the walls above the 3-compartment sink, and the floors under the 3-compartment sink to be soiled. Clean and keep physical facilities clean.

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 4626.0735ABEquipment and utensils

Official Wording

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

Inspector’s Notes

Observed significant ice build-up on the condensers of the walk-in freezer. Defrost. Keep equipment in good 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 4626.0855Cleaning and sanitizing

Official Wording

Keep non-food contact equipment surfaces clean.

Inspector’s Notes

Observed the gaskets of the stand-up cooler to be soiled. Clean and keep clean.

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

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 employees to be eating their lunch, and then return to food handling activities without washing their hands. Employees were instructed to wash their hands before returning to work. Make sure employees wash their hands when they may have become contaminated, as required in this code.

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

criticalCode MN Rule 4626.0070AHandwashing

Official Wording

Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

Inspector’s Notes

Observed employee to briefly wash their hands for a few seconds. Employee was instructed to rewash their hands for a minimum of 20 seconds. Make sure that employees wash their hands with soap and warm water, for a minimum of 20 seconds.

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 4626.0105AFood source and labeling

Official Wording

In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

Inspector’s Notes

Observed employees to be eating their lunch on the food prep table. Make sure employees eat lunches in office, locker room, or other designated area away from food prep areas.

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

minorCode MN Rule 4626.1515Facility maintenance

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Observed broken floor tiles at the corner by the walk-in freezer and prep area handwashing sink. Observed broken wall tiles above the veggie prep sink. Repair and keep physical facilities in good repair.

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 4626.1565ABDPests

Official Wording

Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

Inspector’s Notes

Observed rodent droppings behind the ovens and in the office. Clean areas. Regularly inspect kitchen and report any evidence of pests to pest control provider. Increase service as needed.

In Plain English

More about signs of rodents or insects

minorCode 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 the caulking to be damaged at the 3-compartment sink and the vegetable prep sink. Recaulk and make sure equipment is fully sealed to the wall.

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, May 13, 2026 · Original Source

Follow-Up

Nov 12, 2025

Complete

Official score: 98 · Understand This Area’s Scale

4 recorded violations

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observed the floors behind the steamer and under the 3-compartment sink to be soiled. Clean and keep physical facilities clean.

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 4626.0735ABEquipment and utensils

Official Wording

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

Inspector’s Notes

Observed the gaskets at the stand-up warmer to be severely torn. Person-in-Charge stated that they currently have a work order to replace the gaskets. Repair equipment and keep equipment in good 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 4626.0855Cleaning and sanitizing

Official Wording

Keep non-food contact equipment surfaces clean.

Inspector’s Notes

Observed the racking and the fan guards in the walk-in cooler to be soiled. Clean and keep equipment clean.

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 4626.0840ACleaning and sanitizing

Official Wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s Notes

Observed multiple white cutting boards in storage to be extremely discolored. Replace or resurface cutting boards.

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, Nov 12, 2025 · Original Source

Routine

Oct 30, 2025

Complete

Official score: 86 · Understand This Area’s Scale

8 recorded violations

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observed the floors behind the steamer and under the 3-compartment sink to be soiled. Clean and keep physical facilities clean.

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 4626.0735ABEquipment and utensils

Official Wording

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

Inspector’s Notes

Observed the gaskets at the stand-up warmer to be severely torn, affecting the temperature holding capabilities of the unit. Repair equipment and keep equipment in good 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 4626.0855Cleaning and sanitizing

Official Wording

Keep non-food contact equipment surfaces clean.

Inspector’s Notes

Observed the racking and the fan guards in the walk-in cooler to be soiled. Clean and keep equipment clean.

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 4626.0840ACleaning and sanitizing

Official Wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s Notes

Observed white cutting boards in storage to be discolored. Replace or resurface cutting boards.

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

criticalCode MN Rule 4626.0395A1Food temperature

Official Wording

Inspector’s Notes

Observed containers of cooked rice in the stand-up warmer to be at a temperature of 130 degrees F. Person-in-Charge was instructed to use the rice for this lunch service and discard. Make sure all hot TCS foods are kept at a temperature of 135 degrees F or above.

In Plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0385AFood temperature

Official Wording

Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

Inspector’s Notes

Observed 2 containers of scrambled eggs in the walk-in cooler to be at temperatures of 78 and 90 degrees F. Person-in-Charge stated that these eggs were placed into the walk-in cooler 2 hours prior to inspection. These items missed the required cooling curve and were discarded during inspection. Make sure that hot TCS foods are tooled from 135 to 70 degrees F within 2 hours and from 70 to 41 degrees F within an additional 4 hours.

In Plain English

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

Observed containers of scrambled eggs in the walk-in cooler to have been cooled in containers that were tightly wrapped in plastic wrap. These items missed the cooling curve and were discarded during inspection. Make sure that TCS foods are left uncovered while cooling.

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

Observed containers of scrambled eggs in the walk-in cooler to have been cooled in containers deeper than 2 inches. These items missed the cooling curve and were discarded during inspection. Make sure that TCS foods are cooled in shallow containers with a depth of 2 inches or less.

In Plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Oct 30, 2025 · Original Source

Routine

Apr 21, 2025

Complete

Official score: 92 · Understand This Area’s Scale

5 recorded violations

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observed the floors under the service line/kitchen stand-up cooler to be soiled. Clean and keep physical facilities clean.

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 4626.0735ABEquipment and utensils

Official Wording

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

Inspector’s Notes

Observed the seals/gaskets at the stand-up warmers and the walk-in cooler to be torn. Replace and keep equipment in good 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 4626.1565ABDPests

Official Wording

Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

Inspector’s Notes

Observed rodent droppings under the kitchen stand-up cooler, behind the oven/steamer/other cooking equipment, and in the extra storage room/mop room. Clean these areas and regularly inspect facility for signs of pests. Professional pest control service is provided monthly. Coordinate with pest control provider when evidence of pest activity is present. Increase pest service as needed.

In Plain English

More about signs of rodents or insects

criticalCode MN Rule 4626.0225AHandwashing

Official Wording

Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Inspector’s Notes

Observed employee to be placing ready-to-eat chicken patties on buns with their bare hands. Employee was instructed to wash their hands and put on gloves while touching ready-to-eat foods. Make sure employees do not touch ready-to-eat foods with their bare hands.

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

criticalCode MN Rule 4626.0900Cleaning and sanitizing

Official Wording

Sanitize food contact surfaces before using and after cleaning.

Inspector’s Notes

Observed there to be no food sanitizer available for use at the time of inspection. Person-in-Charge stated that they had just run out and more sanitizer would be delivered the day of inspection. Make sure that sanitizer is always available for use.

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, Apr 21, 2025 · Original Source

Routine

Oct 28, 2024

Complete

Official score: 96 · Understand This Area’s Scale

4 recorded violations

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observed ceiling tiles above the prep tables in the kitchen to be dusty and soiled. Clean and keep physical facilities clean.

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 4626.0735ABEquipment and utensils

Official Wording

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

Inspector’s Notes

Observed there to be torn gaskets at the service milk cooler and the walk-in cooler. Observed there to be ice build-up at the condensers of the walk-in freezer. Repair equipment and keep equipment in good 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 4626.1565ABDPests

Official Wording

Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

Inspector’s Notes

Observed rodent droppings under the stand-up cooler, behind the ovens, under the 3- compartment sink, and in the dry storage areas. Clean these areas and regularly inspect facility for signs of pests. Professional pest control service is provided monthly. Coordinate with pest control provider when evidence of pest activity is present.

In Plain English

More about signs of rodents or insects

criticalCode MN Rule 4626.0125Contamination

Official Wording

Remove all unsafe and adulterated foods from the premises.

Inspector’s Notes

Observed a case of apple juice in the dry storage area to have been moldy due to water/moisture damage. The case of apple juice was discarded during inspection. Discard all unsafe and adulterated food products.

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, Oct 28, 2024 · Original Source

Routine

Apr 29, 2024

Complete

Official score: 98 · Understand This Area’s Scale

5 recorded violations

minorCode MN Rule 4626.1530ACleaning and sanitizing

Official Wording

Keep all intake and exhaust air ducts and filters clean.

Inspector’s Notes

Observed the hood baffles to be dusty and soiled. Clean and maintain clean.

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 4626.1520ACleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observed the cooking hood canopy, and the ceiling vents/tiles above the prep area to be soiled. Observed the floors behind the ovens, behind the stand-up cooler, and under the 3-compartment sink to be heavily soiled. Clean these areas and maintain clean.

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 4626.0735ABEquipment and utensils

Official Wording

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

Inspector’s Notes

Observed there to be torn gaskets at the hot holding closet and the walk-in cooler. Replace gaskets. Observed there to be ice accumulation along the condensers of the walk-in cooler. Defrost and maintain equipment in good 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

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 an employee to dump a water bottle down the kitchen handwashing sink. Ensure that handwashing sinks are only used for handwashing.

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 4626.1565ABDPests

Official Wording

Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

Inspector’s Notes

Observed rodent droppings on the floor of the janitorial closet and the adjacent room. These rooms are directly connected to the kitchen. Pest control service is provided by Adam's on a quarterly basis. Frequently inspect premises and increase service as needed.