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Institution · Minneapolis, MN

Hmong Academy

1501 30th Ave N

Last inspected Sep 29, 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 Hmong Academy last inspected?
The most recent inspection on record was on Sep 29, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 96).
Were any violations recorded at the last inspection?
Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
7 inspections on record, from Apr 8, 2024 to Sep 29, 2026.
Has Hmong Academy 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 8, 2024.

The Full Inspection History

7 inspections

Routine

Sep 29, 2026

Complete

Official score: 96 · Understand This Area’s Scale

4 recorded violations

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 utensil storage rack and on the spice storage rack in the kitchen. Observed rodent droppings under the 3-compartment sink. Professional pest control provided. Clean areas. Regularly inspect kitchen and record any pest evidence on the pest sighting log. Increase pest service as needed.

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 4626.0735ABEquipment 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 in the salad bar cooler, milk cooler, and 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
majorCode MN Rule 4626.1565CPests

Official Wording

Use approved trapping devices or other means of pest control when pests are found.

Inspector’s Notes

Observed dead mice stuck on glue traps under the dish area handwashing sink and the utensil storage rack. Traps were removed during inspection. Provide adequate pest control services to prevent pest entry into the kitchen.

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
majorCode MN Rule 4626.0390BFood temperature

Official Wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s Notes

Observed prepared/seasoned raw ground beef to be cooling in a container tightly covered with plastic wrapping. Plastic was removed during inspection. Make sure TCS foods are left uncovered while 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 temperature

Official record from Minneapolis Health Department, Sep 29, 2026 · Original Source

Routine

Mar 23, 2026

Complete

Official score: 96 · Understand This Area’s Scale

7 recorded violations

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 in the dry storage area. Professional pest control is provided on a monthly basis- reports verified by inspector. Clean area. Regularly inspect cafeteria and report any signs of pest activity to professional pest control operator. Increase service as needed.

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 4626.0735ABEquipment 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 service cold hold unit to not be working. Facility is currently using TPHC and discarding leftovers after service. Repair 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
criticalCode MN Rule 4626.0075AHandwashing

Official Wording

Food workers must wash their hands before starting food preparation tasks.

Inspector’s Notes

Observed teacher helpers to put on gloves and start to scoop food at the salad bar without washing their hands. Person-in-charge was instructed to train all people that help serve food on proper handwashing practices. Make sure that all food handlers wash their hands before engaging in food handling activities.

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 4626.0070CHandwashing

Official Wording

Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.

Inspector’s Notes

Observed employee to turn off the faucet with their hands after washing their hands. Employee was instructed to use a paper towel to turn off the faucet. Make sure employees use a paper towel to turn off the faucet after washing their 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
minorCode MN Rule 4626.0380ABCFood temperature

Official Wording

Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

Inspector’s Notes

Observed frozen beef to be thawing in standing water. The frozen beef was placed under running water. Make sure that frozen foods are thawed by one of the ways listed in this code.

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 4626.0285BCleaning and sanitizing

Official Wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

Observed the sanitizer bucket in the kitchen to be at a quat concentration of 100 ppm. The bucket was refreshed and reverified at a concentration of 200 ppm quat. Store wiping cloths in solution with a correct sanitizer concentration.

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 4626.0855Cleaning and sanitizing

Official Wording

Keep non-food contact equipment surfaces clean.

Inspector’s Notes

Observed the gaskets of 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

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

Follow-Up

Oct 20, 2025

Complete

Official score: 92 · Understand This Area’s Scale

4 recorded violations

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 floors of the dry storage area and in the office behind the filing cabinet. Record and communicate any evidence of pests to your pest control provider. Increase pest control services as needed.

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 4626.0735ABEquipment 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 ice build-up along the floor of the walk-in cooler. Defrost. Observed the service line coolers to not hold proper temperatures. Repair coolers 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
criticalCode MN Rule 4626.0075AHandwashing

Official Wording

Food workers must wash their hands before starting food preparation tasks.

Inspector’s Notes

Observed teacher helpers to put on gloves and start to scoop food at the salad bar without washing their hands. Person-in-charge was instructed to train all people that help serve food on proper handwashing practices. Make sure that all food handlers wash their hands before engaging in food handling activities.

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 4626.0287AEquipment 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 teacher helper to touch students on the shoulder while wearing single-use gloves and then continue to scoop food without changing gloves. Person-in-Charge was informed of observation. Make sure all food handlers change single-use gloves and wash their hands once gloves become contaminated.

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, Oct 20, 2025 · Original Source

Routine

Oct 7, 2025

Complete

Official score: 86 · Understand This Area’s Scale

7 recorded violations

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 sheet pans at the spice storage area in the kitchen and on the floors of the dry storage area. Record and communicate any evidence of pests to your pest control provider. Increase pest control services as needed.

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 4626.1570Pests

Official Wording

Remove dead or trapped birds, insects, rodents, and other pests.

Inspector’s Notes

Observed a dead mouse in the corner of the dry storage room. Clean room. Record and communicate any evidence of pests to your pest control provider. Increase pest control services as needed.

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 4626.0735ABEquipment 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 ice build-up along the floor of the walk-in cooler. Defrost. Observed the salad bar cooler, milk cooler, and service line coolers to not hold proper temperatures. Repair coolers 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
majorCode MN Rule 4626.0390BFood temperature

Official Wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s Notes

Observed mac and cheese sauce in the walk-in cooler to be cooling in covered containers. Containers were uncovered during inspection. Make sure foods are left uncovered while 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 temperature
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 deli sandwich, milk, cut tomatoes, and cut melon to be at temperatures ranging from 44-54 degrees F. Person-in-Charge was instructed to only have working portions available for service and to discard leftover food items after service. Keep cold TCS foods at a temperature of 41 degrees F or below.

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
criticalCode MN Rule 4626.0320AContamination

Official Wording

Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

Inspector’s Notes

Observed the sneeze guards at the salad bar to not be folded down during service. Person-in-Charge was instructed to lower sneeze guards. Make sure sneeze guards are in place during service to prevent potential contamination of food.

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
criticalCode MN Rule 4626.0075AHandwashing

Official Wording

Food workers must wash their hands before starting food preparation tasks.

Inspector’s Notes

Observed teacher helpers to put on gloves and start to scoop food at the salad bar without washing their hands. Person-in-charge was instructed to train all people that help serve food on proper handwashing practices. Make sure that all food handlers wash their hands before engaging in food handling activities.

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, Oct 7, 2025 · Original Source

Routine

Apr 7, 2025

Complete

Official score: 100 · Understand This Area’s Scale

3 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

There was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. Information for the CFPM will be attached in this report. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

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
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 significant rodent droppings in the dry storage room, office, and by the utensil storage racking in the kitchen. Pest control is provided monthly- service reports were verified. Clean affected areas. Record any pest activity in the pest sighting log. Increase pest control services as needed.

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 4626.0855Cleaning and sanitizing

Official Wording

Keep non-food contact equipment surfaces clean.

Inspector’s Notes

Observed the interior walls/floors if the walk-in cooler and walk-in freezer 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

Official record from Minneapolis Health Department, Apr 7, 2025 · Original Source

Routine

Oct 1, 2024

Complete

Official score: 92 · Understand This Area’s Scale

8 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 there to be no State of Minnesota Certified Food Protection Manager (CFPM) to be available for review at time of inspection. Information for getting this certification will be included in this report. Ensure that an employee acquires this certificate and that it is readily available to be reviewed upon inspection.

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
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 underneath the pan storage racking to be soiled. Observed the continuous floor in the walk-in cooler to be soiled. Clean these areas 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 4626.1565ABDPests

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 there to be rodent droppings in the dry storage area. Clean this area. Professional pest control is provided weekly. Routinely inspect the kitchen area and communicate any pest evidence with professional pest control provider.

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
criticalCode MN Rule 4626.0040COther

Official Wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s Notes

Observed no method of recording instances of employee diarrhea or vomiting onsite. The requirement of recording every instance of employee diarrhea or vomiting was discussed with the Person-In-Charge. An employee illness log will be included in this report. Ensure that an employee illness log is maintained onsite.

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 4626.0320AContamination

Official Wording

Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

Inspector’s Notes

Observed the sneeze guard at the salad bar to be folded upward and not protecting the food. PIC was instructed to lower the sneeze guard. Make sure that sneeze guard is lowered during service to protect the food at the salad bar.

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 4626.0735ABEquipment 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 in the service line milk cooler and on the condensers of the walk-in freezer. Defrost items. 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 4626.0070CHandwashing

Official Wording

Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.

Inspector’s Notes

Observed food handling staff to wash their hands and then turn off the faucet with their bare hands. Staff was coached to use a disposable paper towel to turn of faucets after washing their hands. Make sure that staff use a paper towel to turn of faucets.

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 4626.0855Cleaning and sanitizing

Official Wording

Keep non-food contact equipment surfaces clean.

Inspector’s Notes

Observed the racking in the walk-in cooler to be soiled. Clean the racking and keep non-food contact surfaces 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, Oct 1, 2024 · Original Source

Routine

Apr 8, 2024

Complete

Official score: 96 · Understand This Area’s Scale

5 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 there to be no State of Minnesota Certified Food Protection Manager (CFPM) to be available for review at time of inspection. Information for getting this certification will be included in this report. Ensure that an employee acquires this certificate and that it is readily available to be reviewed upon inspection.

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
minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observed the hood vents and tiles by the cooking hood to be soiled with debris. Clean and maintain 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 4626.1530ACleaning and sanitizing

Official Wording

Keep all intake and exhaust air ducts and filters clean.

Inspector’s Notes

Observed rodent droppings in the dry storage area. Professional Pest Control services are provided on a quarterly basis. Clean these areas and regularly inspect facility for signs of pests. Coordinate with pest control provider when evidence of pest activity is present.

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 in the dry storage area. Professional Pest Control services are provided on a quarterly basis. Clean these areas and regularly inspect facility for signs of pests. Coordinate with pest control provider when evidence of pest activity is present.

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
criticalCode MN Rule 4626.0040COther

Official Wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s Notes

Observed no method of recording instances of employee diarrhea or vomiting onsite. The requirement of recording every instance of employee diarrhea or vomiting was discussed with the Person-In-Charge. An employee illness log will be included in this report. Ensure that an employee illness log is maintained onsite.

In Plain English

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

More about other finding

Official record from Minneapolis Health Department, Apr 8, 2024 · Original Source

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