Institution · Minneapolis, MN

New Horizon Academy

105 Lake St W

Last inspected Sep 24, 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 New Horizon Academy last inspected?: The most recent inspection on record was on Sep 24, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 96).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Mar 14, 2024 to Sep 24, 2026.
Has New Horizon Academy 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 14, 2024.

The Full Inspection History

6 inspections

Routine

Sep 24, 2026

Complete

Official score: 96 · 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 sanitizer in spray bottle was below the required concentration for quat. Ensure quat sanitizer is at the proper concentration. At time of inspection PIC abated, concentration tested at 300ppm.

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 dish machine was leaking. Ensure all equipment 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

minorCode MN Rule 4626.1300Cleaning and sanitizing

Official Wording

Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.

Inspector’s Notes

Observed excess trash on ground in dumpster area. Ensure outdoor refuse areas are maintained 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 24, 2026 · Original Source

Routine

Mar 30, 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, Mar 30, 2026 · Original Source

Routine

Sep 18, 2025

Complete

Official score: 100 · Understand This Area’s Scale

2 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 hand washing sink was temping at 87F. Ensure hand washing sinks are at a minimum of 100F and a maximum of 120F in a child-care setting.

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

In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

Inspector’s Notes

Observed food worker eating lunch in kitchen area. Ensure employees are eating in a designated area away from food the prep/service area.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

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

Routine

Mar 21, 2025

Complete

Official score: 100 · Understand This Area’s Scale

1 recorded violation

minorCode MCO 188.380Handwashing

Official Wording

Inspector’s Notes

Observed hand washing sink in kitchen tested at 76F. Ensure all hand washing sinks are at least 100F and no more than 120F in a daycare. Three compartment sink had hot water.

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.

Sep 17, 2024

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 17, 2024 · Original Source

Routine

Mar 14, 2024

Complete

Official score: 96 · Understand This Area’s Scale

2 recorded violations

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official Wording

Have a test kit for the type of sanitizer used.

Inspector’s Notes

Missing quat test kit. Obtain.

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 4626.0710BFood temperature

Official Wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s Notes

Missing device(t-stick, thermolabel, waterproof thermometer) to measure rack temperature(160 degrees) of dish machine. Obtain.

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, Mar 14, 2024 · Original Source