Routine
Sep 10, 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 10, 2026 · Original Source
Restaurant · Minneapolis, MN
Hi-Lo Diner
4020 Lake St E
Last inspected Sep 10, 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 Hi-Lo Diner last inspected?
- The most recent inspection on record was on Sep 10, 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?
- 4 inspections on record, from Aug 29, 2024 to Sep 10, 2026.
- Has Hi-Lo Diner ever been closed by the health department?
- No closure appears in the 4 inspection records we hold for this business. The earliest is dated Aug 29, 2024.
The Full Inspection History
4 inspectionsRoutine
Sep 18, 2025
Complete
Official score: 96 · Understand This Area’s Scale
4 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 no Certified Food Protection Manager employed onsite. Become certified by obtaining training and location informaiton at the following website: 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 issuescriticalCode 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 sauce containers sitting on ice without mechanical refrigeraton and without a Time as Public Health Control (TPHC) plan. Obtain mechanical unit for these items. This was discussed and staff decided to use mechanical over TPHC.
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 4626.0340D(3)Food temperature
Official Wording
Discontinue offering raw or undercooked fish, shellstock ,eggs, steak tartar or comminuted beef unless a consumer advisory is provided as specified in MR 4626.0442.
Inspector’s Notes
Observed no link for the hamburgers connected to the Consumer Advisory. They are offered undercooked if customers request and therefore need to be linked to the advisory. This was discussed and staff are to make the changes to the hamburgers on the menu.
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
Observed the warewash ductwork above the machine very dirty and in need of cleaning. Clean and maintain clean. This was discussed.
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 18, 2025 · Original Source
Follow-Up
Sep 12, 2024
Complete
Official score: 94 · Understand This Area’s Scale
2 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
Reviewed the needed changes with Chef and changes to menu are forthcoming.
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 4626.1040AWater, plumbing, and sewage
Official Wording
Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
Inspector’s Notes
Reviewed the need for drain tubes and proper angle of placemet with Chef.
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, Sep 12, 2024 · Original Source
Routine
Aug 29, 2024
Complete
Official score: 80 · Understand This Area’s Scale
7 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
Observed no disclaimer stating the linked items are served raw or undercooked. This was discussed with operator.
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 4626.1040AWater, plumbing, and sewage
Official Wording
Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
Inspector’s Notes
Observed no drain tube on one of the soda dispensers front house and discussed with operator.
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 problemscriticalCode 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
Obsered employees wearing glovwea and moving from raw egg operations to ready to eat operations. Obsered no handwashing or new gloves being applied. This was discussed with operator.
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 problemscriticalCode MN Rule 4626.0287AEquipment and utensils
Official Wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s Notes
Observed chefs moving from task to different task without changing gloves. Observed employees washing/rinsing gloves and continuing multiple jobs. This was discussed with operator.
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 issuescriticalCode 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 several coolers air and tcs foods at 45F, both upper and lower sections. Discussed and units were to be turned down in order to maintain 41F or below moving forwaed. Observed TCS foods on ice without mechanical refrigeration. No TPHC plan is on file. This was discussed and food was to be moved to refrigeration. A TPHC plan was discussed and sample plan was shared if using TPHC going forward.
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 4626.0845EContamination
Official Wording
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s Notes
Observed soda gun holders with mold inside. Reset the angle for drainage on these units.
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 contaminationmajorCode MN Rule 4626.0390BFood temperature
Official Wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
Observed pancake batter cooling in large 8" covered containers within walkin. Observed and discussed how chicken wildrice soup was cooled. Determined just ice with no wand or shallow pans were being utilized. Discussed using shallow pans and/or wands during cooling process.
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, Aug 29, 2024 · Original Source