Routine
Sep 25, 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 25, 2026 · Original Source
Institution · Minneapolis, MN
New Horizon Academy Inc
655 5th Ave S
Last inspected Sep 25, 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 New Horizon Academy Inc last inspected?
- The most recent inspection on record was on Sep 25, 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 Sep 24, 2024 to Sep 25, 2026.
- Has New Horizon Academy Inc ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Sep 24, 2024.
The Full Inspection History
3 inspectionsRoutine
Sep 25, 2025
Complete
Official score: 98 · Understand This Area’s Scale
2 recorded violations
minorCode MN Rule 4626.0850Food temperature
Official Wording
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s Notes
The microwave had spilt food build up. The interior of the microwave was cleaned.
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 4626.0390BFood temperature
Official Wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
The facility was cooling coleslaw, measured at 51°F. The coleslaw containers were being cooled, completely covered and sealed. Cool uncovered to allow air circulation.
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 25, 2025 · Original Source
Routine
Sep 24, 2024
Complete
Official score: 96 · Understand This Area’s Scale
3 recorded violations
minorCode MCO 188.390Permits, training, and postings
Official Wording
The business license must be posted where it can be easily seen.
Inspector’s Notes
The current license was not posted. Post.
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 issuesmajorCode MN Rule 4626.1110ABHandwashing
Official Wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
The hand sink at the time of the inspection was blocked by the garbage. Keep access at all times. Garbage moved. There was ice observed in the hand sink. Discontinue using as a dump sink.
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 problemsmajorCode MN Rule 4626.0400AFood source and labeling
Official Wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s Notes
Food items in the reach in cooler were missing date marking. The items were in storage mode. The person in charge date marked the items.
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 problemsOfficial record from Minneapolis Health Department, Sep 24, 2024 · Original Source