Routine
Sep 9, 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 9, 2026 · Original Source
Restaurant · Minneapolis, MN
Himalayan Restaurant
2910 Lake St E
Last inspected Sep 9, 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 Himalayan Restaurant last inspected?
- The most recent inspection on record was on Sep 9, 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?
- 3 inspections on record, from Aug 23, 2024 to Sep 9, 2026.
- Has Himalayan Restaurant ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Aug 23, 2024.
The Full Inspection History
3 inspectionsRoutine
Sep 9, 2025
Complete
Official score: 94 · Understand This Area’s Scale
2 recorded violations
criticalCode MN Rule 4626.0790Food temperature
Official Wording
Maintain the temperature of the water used for hot water sanitizing in the third compartment of the manual warewashing sink at a temperature of 171 degrees F (77 degrees C) or above.
Inspector’s Notes
Observed the wash temperature at 145F after several runs. Maintain at 150F as the dataplate indicates. This was discussed and operator was to call contractor.
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 4626.0390AFood temperature
Official Wording
Use effective cooling methods to cool TCS foods.
Inspector’s Notes
Observed curry sauces cooling in pans of 12-inch depth at 95F in cooler. Cool product at 3-3.5 inch depth when cooling. This was discussed and operator moved product to 3 inch depth within pans to finish cooling.
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 9, 2025 · Original Source
Routine
Aug 23, 2024
Complete
Official score: 98 · Understand This Area’s Scale
3 recorded violations
minorCode MN Rule 4626.0563Cleaning and sanitizing
Official Wording
Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.
Inspector’s Notes
Observed psi reading of 60psi.
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 problemsminorCode MN Rule 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed hood above warewash machine lightly soiled.
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 problemsmajorCode MN Rule 4626.0390AFood temperature
Official Wording
Use effective cooling methods to cool TCS foods.
Inspector’s Notes
Observed curries cooling in 12" containers without use of ice, wands. Discussed and operator moved to 4" hotel pans moving 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 temperatureOfficial record from Minneapolis Health Department, Aug 23, 2024 · Original Source