Follow-Up
Oct 20, 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, Oct 20, 2026 · Original Source
Restaurant · Minneapolis, MN
Patisserie 46
4552 Grand Ave S
Last inspected Oct 20, 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 Patisserie 46 last inspected?
- The most recent inspection on record was on Oct 20, 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?
- 5 inspections on record, from Oct 6, 2023 to Oct 20, 2026.
- Has Patisserie 46 ever been closed by the health department?
- No closure appears in the 5 inspection records we hold for this business. The earliest is dated Oct 6, 2023.
The Full Inspection History
5 inspectionsRoutine
Oct 6, 2026
Complete
Official score: 88 · Understand This Area’s Scale
7 recorded violations
majorCode MN Rule 4626.0408AOther
Official Wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s Notes
Observed no written procedure for using time as a public health control for the ham and cheese croissant, and spinach feta croissant, and creamer kept out of mechanical hot-hold or cold hold. Ensure written procedures are kept on site and employees are trained on the written procedures.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode MN Rule 4626.0408BFood temperature
Official Wording
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s Notes
Observed hand and cheese croissants, spinach and feta croissants and creamer (56F) being kept out of temperature control without being marked for the time they are removed from temperature control. Ensure when using time as a public health control the written procedures are available, and food is marked for the time it is removed and discarded. Discussed with PIC at time of inspection to mark the croissants when they are 135F and discard 4 hours later. PIC had lab testing done on some of the croissants. Foods were discarded.
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
Observed béchamel sauce at 60F in covered container in baking cooler. Observed coconut filling at 107F covered and stacked together in tubs, and chestnut cream at 100F covered in the walk-in cooler. Ensure all foods are uncovered and spread out to ensure proper cooling. At time of inspection PIC uncovered the containers and moved them.
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 4626.0390AFood temperature
Official Wording
Use effective cooling methods to cool TCS foods.
Inspector’s Notes
Observed coconut filling, chestnut filling, and béchamel sauce all tickly stacked, over two inches, in the containers. Ensure while cooling time/temperature controlled for safety (TCS) foods, the food is no more than two inches thick if leaving in the cooler without ice or stirring. At time of inspection PIC moved the foods and spread them out on a sheet tray to cool quickly.
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 temperatureminorCode 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 two sanitizer buckets at front counter with concentration lower than the required amount for sanitizer. Ensure sanitizer in wiping buckets is at the proper concentration. At time of inspection PIC refilled sanitizer to the proper concentration of 200PPM.
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 problemsminorCode MN Rule 4626.0275FFood temperature
Official Wording
Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
Inspector’s Notes
Observed utensils at prep cooler stored in dirty water at 70F, and 67F. Ensure in-use utensils are stored on a clean, sanitized surface, or in water maintained at 135F, or in the food with the handle above the rim.
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 4626.0415COther
Official Wording
The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s Notes
Observed Strawberry Mint Jelly, and Raspberry Jam made and canned on site. Ensure a HACCP plan is submitted to obtain a variance to continue this process. Details on how to submit can be found at the City of Minneapolis Hazard Analysis Critical Control Point site. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Oct 6, 2026 · Original Source
Routine
Oct 3, 2025
Complete
Official score: 94 · Understand This Area’s Scale
3 recorded violations
minorCode MN Rule 4626.435B (1-4,6-7)Food source and labeling
Official Wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s Notes
Observed brownie bites and macaron shells, packaged for self-service, missing allergen information and manufacturer information and location on the label. Ensure pre-packaged foods available for self service have the proper labeling.
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 problemscriticalCode 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 quat sanitizer in three compartment sink was tested at 100PPM. Ensure quat is at the proper concentration per manufacturers instructions, to prevent food borne pathogen growth on food contact surfaces.
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 problemsmajorCode MN Rule 4626.0408AOther
Official Wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s Notes
Observed time is being used for ham and cheese croissant, as well as a spinach and feta croissant without written procedures. Ensure when time/temperature controlled for safety foods are removed from temperature control, written procedures are in place and the items are marked for the time they were removed from temperature control and discarded or sold before the time is up.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Oct 3, 2025 · Original Source
Routine
Oct 3, 2024
Complete
Official score: 96 · 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 several cooler were holding TCS food above 41F and in disrepair. Ensure equipment is maintained and 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 issuescriticalCode 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 cold-holding TCS (time/temperature controlled for safety) foods above 41F. At time of inspection PIC discarded hardboiled eggs and bacon grease from the reach in Horizon cooler. PIC moved items from cake room coolers to the walk-in cooler (holding at 37F). Items listed in measurements were moved or discarded at time of inspection. Ensure all TCS foods are at 41F and below in cold holding.
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 temperatureminorCode MN Rule 4626.435B (1-4,6-7)Food source and labeling
Official Wording
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s Notes
Observed pre-packaged macaroon shells for sale missing the proper labels. Discussed with PIC. Ensure product is properly labeled when prepackaged items are available for self-service. Emailed labeling information.
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 problemsminorCode MN Rule 4626.1457Handwashing
Official Wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
Observed handwashing sign missing at hand sink. Ensure each handwashing sink has a sign provided.
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 problemsOfficial record from Minneapolis Health Department, Oct 3, 2024 · Original Source
Routine
Oct 6, 2023
Complete
Official score: 96 · Understand This Area’s Scale
3 recorded violations
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 wet wiping cloths on top of equipment and on prep table.
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 problemscriticalCode MN Rule 4626.0805C1Chemicals
Official Wording
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s Notes
Registered chlorine concentration lower than 50ppm inside dish machine. The operator is to use the 3-compartment sink until the machine is adjusted. Discussed appropriate sanitizer concentrations and equipment maintenance with the operator.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode 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
Adjust or repair dish machine to provide chlorine at 50ppm to 200ppm for proper sanitizing.
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 issuesOfficial record from Minneapolis Health Department, Oct 6, 2023 · Original Source