Institution · Minneapolis, MN

Kipp Minnesota

5034 Oliver Ave N

Last inspected Sep 28, 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 Kipp Minnesota last inspected?: The most recent inspection on record was on Sep 28, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 92).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, including 2 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Mar 15, 2024 to Sep 28, 2026.
Has Kipp Minnesota ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Mar 15, 2024.

The Full Inspection History

6 inspections

Routine

Sep 28, 2026

Complete

Official score: 92 · Understand This Area’s Scale

3 recorded violations

criticalCode MN Rule 4626.0805C3Cleaning and sanitizing

Official Wording

Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

Inspector’s Notes

Observed the quat sanitizer concentration in the 3-compartment sink to be at 100 ppm. More sanitizer tablets were added to the sink and sanitizer concentration reverified at 200 ppm quat. Keep quat sanitizer at a concentration of 200 - 400 ppm, per chemical label.

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 in the milk coolers. 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

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 students to be sticking their head under the sneeze guard. Properly utilize sneeze guard to protect exposed 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

Official record from Minneapolis Health Department, Sep 28, 2026 · Original Source

Routine

Mar 19, 2026

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 the floors under the 3-compartment sink to be soiled. Observed the ceiling tiles above the stand-up coolers and stand-up warmers 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

criticalCode MN Rule 4626.0805C3Cleaning and sanitizing

Official Wording

Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

Inspector’s Notes

Observed the quat sanitizer concentration in the 3-compartment sink to be 100 ppm. Additional quat tablets were added to the 3-compartment sink and concentration was verified at 200 ppm. Maintain quat concentration between 200-400 ppm, as stated on supplier specifications.

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 ice build-up in the produce cooler. Defrost 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 MCO 204.30BOther

Official Wording

GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)

Inspector’s Notes

Observed facility to have compostable food dishes, but not to have an organics collection system. Contract with a licensed organics hauler and have appropriate organics collection bins.

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, Mar 19, 2026 · Original Source

Routine

Sep 18, 2025

Complete

Official score: 98 · 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 3-compartment sink, behind the storage cabinets, and behind the stand-up warmers. Professional pest control is provided monthly. Regularly inspect facility, record and report any evidence of pest activity to 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

minorCode MN Rule 4626.1570Pests

Official Wording

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

Inspector’s Notes

Observed the sticky trap under the 3-compartment sink to be full of dead insects. Remove trap and keep facility free of dead insects.

In Plain English

More about signs of rodents or insects

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 of the dining area to be soiled and sticky. 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

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official Wording

Have a test kit for the type of sanitizer used.

Inspector’s Notes

Observed facility to have chlorine test strips, but facility uses quat as a chemical sanitizer. Person-in-Charge was informed that the current test strips used measure a different chemical. Make sure that sanitizer test kits match the type of chemical sanitizer used.

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 18, 2025 · Original Source

Routine

Mar 18, 2025

Complete

Official score: 96 · Understand This Area’s Scale

3 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 the lunch floor milk cooler to have torn gaskets and to have ice build-up. 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 4626.0805C3Cleaning and sanitizing

Official Wording

Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

Inspector’s Notes

Observed the concentration of the 3-compartment sink to be at 100 Q. Maintain a concentration of 200-400 ppm Quat, per the sanitizer labels.

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 4626.0315Contamination

Official Wording

Protect unpackaged food from environmental sources of contamination during preparation.

Inspector’s Notes

Observed prepared/exposed plates of food to be stored beneath the paper towel dispenser at the handwashing sink. Store exposed foods in areas that help prevent contamination.

In Plain English

More about food not protected from contamination

Official record from Minneapolis Health Department, Mar 18, 2025 · Original Source

Routine

Sep 16, 2024

Complete

Official score: 92 · Understand This Area’s Scale

4 recorded violations

majorCode MN Rule 4626.0123Cleaning and sanitizing

Official Wording

Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

Inspector’s Notes

Observed there to be no procedure for the clean-up of vomit/diarrhea events. Employees were unable to describe how to properly sanitize surfaces. A procedure will be included in this report. Maintain and train employees on the proper clean-up procedures for a vomit/diarrhea event.

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 4626.0285BCleaning 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 secondary dining area to have a concentration of 0 ppm quat. Remix the sanitizer solution in the bucket and maintain at proper concentrations.

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 4626.1095Handwashing

Official Wording

Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms

Inspector’s Notes

Observed that a secondary service area had been set up, away from the primary food service area. There was no handwashing sink located in this area. Handwashing options were discussed with the Person-in-Charge. Make sure that there is a handwashing sink that is in a convenient location and easy to use at each food handling/service area.

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

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 cooked burger patties in the secondary service area steam table to have a temperature of 125 degrees F. The steam table temperature was increased. Person-in-Charge was instructed to monitor the temperature of the cooked burger patties. Make sure that TCS foods are held 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, Sep 16, 2024 · Original Source

Routine

Mar 15, 2024

Complete

Official score: 98 · Understand This Area’s Scale

4 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 ice build-up in the stand-up cooler closest to the 3-compartment sink. Also observed the interior thermometer to be reading a temperature of 49 degrees F, while the exterior digital thermometer was showing that the air temperature was 39 degrees F. Repair this piece of equipment and ensure that it is maintained 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 4626.0715Cleaning and sanitizing

Official Wording

Have a test kit for the type of sanitizer used.

Inspector’s Notes

Observed facility to have sanitizer test strips for Quat onsite, but facility uses bleach (chlorine) as a sanitizer. It was discussed with PIC that a test kit ensures that sanitizer concentration is strong enough to kill potential pathogens, but not too strong that it would chemically contaminate food and beverage products. Ensure that the provided test kit is appropriate for the sanitizer being used to ensure adequate concentration of sanitizer.

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 4626.0965BContamination

Official Wording

Keep clean utensils that are unwrapped in trays and holders with their handles up.

Inspector’s Notes

Observed single-use and unwrapped utensils were being displayed with handles and food contact surfaces intermingled Ensure that all utensils displayed for use are stored with all handles facing the same way.

In Plain English

More about food not protected from contamination

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 styrofoam plates in use for service. Discontinue use of styrofoam food containers after current stock is used. Green-to-Go information will be included in this report. Ensure that all single-use food containers are either recyclable or compostable.