Restaurant · Minneapolis, MN

Hijaz Food And Smoothies

912 24th St E #124

Last inspected Sep 30, 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 Hijaz Food And Smoothies last inspected?: The most recent inspection on record was on Sep 30, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 98).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Oct 4, 2023 to Sep 30, 2026.
Has Hijaz Food And Smoothies ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Oct 4, 2023.

The Full Inspection History

4 inspections

Routine

Sep 30, 2026

Complete

Official score: 98 · 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

Observed dipper well no longer working. Repair/replace/ or remove dipper well.

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 4626.1040BWater, plumbing, and sewage

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

Observed slow leak on pipes below handwashing sink. Repair so there is no leak.

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 4626.0495Cleaning and sanitizing

Official Wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s Notes

Observed carboard lining shelving/racks in dry storage area. Discussed with operator. Cardboard is very absorbent and can harbor mold/bacteria when wet. Discontinue linings racks with carboard.

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 4626.0705AFood temperature

Official Wording

Have a food thermometer easily available to measure the internal temperature of foods.

Inspector’s Notes

Operator could not locate food thermometer during inspection. Ensure a food thermometer is available 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

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observed floors, wall, and ceiling in need of more cleaning. 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

Official record from Minneapolis Health Department, Sep 30, 2026 · Original Source

Routine

Oct 1, 2025

Complete

Official score: 94 · Understand This Area’s Scale

4 recorded violations

minorCode MCO 188.380Handwashing

Official Wording

Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

Inspector’s Notes

Observed hot water not working at handwash sink. Ensure hot water is available 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.

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

Observed leak in plumbing at handwash station, and hot water line not working properly. Ensure all plumbing is in good 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

majorCode MN Rule 4626.0515Cleaning and sanitizing

Official Wording

Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

Inspector’s Notes

Observed cracked ice container. Ensure all food containers are smooth and easily cleanable, with no cracks, chips, etc.

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 4626.0130BFacility maintenance

Official Wording

Remove all foods that were prepared or stored in a private home from the premises, except as allowed in Minnesota Statutes 28A.15 and 157.22 clauses 6 and 7.

Inspector’s Notes

Per discussion with operator, oatmeal is made in a residential home, and brought in every morning. All food must be stored, prepared, and made in a commercial kitchen. Discontinue this practice.

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

Official record from Minneapolis Health Department, Oct 1, 2025 · Original Source

Routine

Oct 2, 2024

Complete

Official score: 100 · Understand This Area’s Scale

2 recorded violations

minorCode MCO 204.30AOther

Official Wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

Observed coffee cups that are not compliant with the Green to Go ordinance. This violation has been repeated and ongoing since 2019. A citation will be issued and emailed to the operator along with the full inspection report.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MCO 188.380Handwashing

Official Wording

Inspector’s Notes

Observed hot water not working at handwash sink. Discussed with operator. Ensure hot water maintained between 110 and 130 degrees F to ensure effective handwashing and proper temperatures for sanitizer concentrations.

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.

Oct 4, 2023

Complete

Official score: 94 · Understand This Area’s Scale

4 recorded violations

minorCode MCO 204.30AOther

Official Wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

Observed coffee cups that are not compliant with the Minneapolis Green to Go ordinance. Green to Go information sent with report. Ensure all to go containers are compliant with this ordinance.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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 several foods in display cooler holding above 41 degrees F. (nafaqo-49, cut papaya-48) Discussed with operator. Instructed to turn down unit and monitor to ensure foods are maintained at or below 41 degrees F.

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 display cooler incapable of maintaining TCS foods at or below 41 degrees F. Have unit serviced.

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 4626.0025Permits, training, and postings

Official Wording

Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

Inspector’s Notes

Upon arriving to inspection, both employees said the person in charge was coming in later in the day. Ensure that there is at least one designated employee in charge with basic food safety knowledge (cold holding temperatures) when establishment is open to the public.

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, Oct 4, 2023 · Original Source