Institution · Minneapolis, MN

North School

1500 James Ave N

Last inspected May 18, 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 North School last inspected?: The most recent inspection on record was on May 18, 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, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Dec 7, 2023 to May 18, 2026.
Has North School ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Dec 7, 2023.

The Full Inspection History

6 inspections

Routine

May 18, 2026

Complete

Official score: 96 · 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 no Certified Food Protection Manager (CFPM) registered with the State of Minnesota at the time of inspection. A designated individual is Serv Safe certified, but has not yet registered with the State. Discussed with designated individual that they need to register with the State of Minnesota for the requirement to be completed. Provided link with emailed report to State of Minnesota Portal. Register with the State of Minnesota and post certificate obtained from the State in establishment for inspectors to verify during inspections to complete the requirement. https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

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

majorCode MN Rule 4626.0390BFood temperature

Official Wording

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

Inspector’s Notes

Applesauce that had been opened and placed into containers was observed cooling in the Left Front Prep Fridge with the cling film tightly covering the food at the time of inspection. Discussed with Person In Charge that foods need to be uncovered when they are cooling under refrigeration for most safe and rapid cooling. Person In Charge uncovered product to finish cooling. Retrain staff to cool foods uncovered, unstacked and spread out for most rapid 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

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

There was no independent temperature indicator to check the hot water sanitizing temperature of the hot water dish machine at the time of inspection. Provide a means of measuring the hot water sanitizing rinse cycle to make sure that items reach 160F to indicate they are sanitized. Provide a maximum registering thermometer, temperature stickers, or another independent means of measuring the sanitizing rinse cycle and maintain on site at all times.

In Plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, May 18, 2026 · Original Source

Routine

Dec 5, 2025

Complete

Official score: 100 · Understand This Area’s Scale

1 recorded violation

minorCode MN Rule 4626.0033DPermits, training, and postings

Official Wording

Post the Certified Food Protection Manager certificate.

Inspector’s Notes

There is a current Certified Food Protection Manager (CFPM) for the establishment, but the certificate is not available for inspectors to verify. Obtain certificate from State of Minnesota and post in establishment for inspectors to verify during inspections.

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

Official record from Minneapolis Health Department, Dec 5, 2025 · Original Source

Routine

Apr 14, 2025

Complete

Official score: 100 · Understand This Area’s Scale

1 recorded violation

minorCode MN Rule 4626.0033DPermits, training, and postings

Official Wording

Post the Certified Food Protection Manager certificate.

Inspector’s Notes

There is a Certified Food Protection Manager (CFPM) registered with the State of Minnesota, but the certificate is not posted in the establishment as required. Obtain a copy of the CFPM certificate from the State of Minnesota and post in establishment for inspectors to verify during inspections. Maintain current CFPM on site at all times.

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

Official record from Minneapolis Health Department, Apr 14, 2025 · Original Source

Routine

Nov 1, 2024

Complete

Official score: 96 · Understand This Area’s Scale

4 recorded violations

minorCode MN Rule 4626.0033DPermits, training, and postings

Official Wording

Post the Certified Food Protection Manager certificate.

Inspector’s Notes

There is a Certified Food Protection Manager (CFPM) registered with the State of Minnesota, but the certificate is not posted in establishment as required. Obtain copy of the CFPM certificate from the State of Minnesota and post in establishment for inspectors to verify during inspections.

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

majorCode MN Rule 4626.0710AFood temperature

Official Wording

Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.

Inspector’s Notes

There is no independent method for measuring the hot water sanitization temperature of the high temperature dish machine. Discussed with Supervisor that dish machine must have an independent temperature measuring device to ensure that the sanitizing rise is heating dishes to 160F minimum or higher. Provide and maintain an independent temperature measuring device on site at all times.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1255CHandwashing

Official Wording

Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.

Inspector’s Notes

Several handwash sinks did not have conveniently located waste bins. Ensure that all handwash sinks have a bin that is nearby for staff to wash hands and easily dispose of the single-use towelling that they use to dry their hands. Provide and maintain a waste bin at each handwashing sink to encourage employees to wash their hands as often as necessary.

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

Use effective cooling methods to cool TCS foods.

Inspector’s Notes

A large pot of Nashville hot sauce made in house at ambient temperature was observed cooling in the Walk In Cooler. The pot was large and deep and the product was 68F after 3 hours of cooling. Discussed with Supervisor that foods should be cooled in shallow containers for fastest cooling. Another Chef placed the sauce in a shallow pan to finish cooling. Retrain staff to cool foods in shallow pans for rapid cooling.

In Plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Nov 1, 2024 · Original Source

Routine

May 10, 2024

Complete

Official score: 94 · Understand This Area’s Scale

7 recorded violations

majorCode MN Rule 4626.1070AHandwashing

Official Wording

Have enough handwashing sinks for convenient use by employees.

Inspector’s Notes

Handwashing sink in serving area was observed completely walled off from the area due to remodeling of the school cafeteria, serving area and kitchen. Employees can no longer wash hands in the area and are resorting to washing hands in the kitchen. This is not convenient for staff to wash hands when working in the 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

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

The Certified Food Protection Manager (CFPM) certification was observed expired at the time of inspection. Will provide application with emailed report. Register as a Certified Food Protection Manager after taking an approved course and once certificate is provided from the State of Minnesota, post CFPM certificate on site. Maintain a current CFPM at all times.

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 4626.1515Facility maintenance

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Several cracked and missing floor tiles were observed in the serving area at the time of inspection. Repair or replace and maintain floor in smooth, durable, and easily cleanable condition.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode MN Rule 4626.1375AContamination

Official Wording

Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

Inspector’s Notes

A missing light shield was observed above the food preparation table by the 3 basin sink. Replace cover and maintain shield so that food and equipment below are protected from glass shatter if lights overheat.

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

There are two Walk In Coolers in the main kitchen area. Repair second Walk In Cooler connected to the Walk In Freezer that is not working. Gasket on the Milk Cooler in the serving area was observed ripped and hanging off of unit. Repair and maintain gaskets in good condition to keep cooler efficient.

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 188.390Permits, training, and postings

Official Wording

The business license must be posted where it can be easily seen.

Inspector’s Notes

License posted in establishment was observed expired at the time of inspection. Contact City of Minneapolis Business Licensing at 612 672 2080 to receive the updated copy of license and post in a conspicuous location. Maintain food license current.

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

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

Cole Slaw (49F) and Cheese (60F) in the Burger Station were observed cold holding above 41F at the time of inspection. Cole slaw (45F) and Cut tomatoes (47F) in the Salad Bar were observed cold holding above 41F at the time of inspection. Discussed with person in charge and it was found that Burger Station cold unit was not turned on or working properly. Because Lunch periods lasts approximately 3 hours, instructed person in charge to discard foods that were above 41F at the end of the lunch period. Keep cold TCS foods at 41F or below at all times.

In Plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, May 10, 2024 · Original Source

Routine

Dec 7, 2023

Complete

Official score: 96 · Understand This Area’s Scale

6 recorded violations

minorCode MN Rule 4626.1375AContamination

Official Wording

Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

Inspector’s Notes

In Plain English

More about food not protected from contamination

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

The Certified Food Protection Manager (CFPM) certification was observed expired at the time of inspection. Will provide application with emailed report. Register as a Certified Food Protection Manager after taking an approved course and once certificate is issued by State of Minnesota, post CFPM certificate on site. Mantain a current CFPM at all times.

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 4626.1515Facility maintenance

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Several cracked and missing floor tiles were observed in the serving area at the time of inspection. Repair or replace and maintain floor in smooth, durable, and easily cleanable condition.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

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

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 188.390Permits, training, and postings

Official Wording

The business license must be posted where it can be easily seen.

Inspector’s Notes

License posted in establishment was observed expired at the time of inspection. Contact City of Minneapolis Business Licensing at 612 673 2080 to receive the updated copy of license and post in a conspicuous location. Maintain food license current.

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

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

Salsa and Sour Cream at the Quesadilla Station in the serving area were measured at 52F and 47F at the time of inspection. Discussed this with Person In Charge, who voluntarily discarded those products at the time of inspection. Ensure that all cold, TCS foods are kept at 41F or below at all times.