Restaurant · Minneapolis, MN

Restaurant Alma

Name: Restaurant Alma
Address: 528 University Ave Se, Minneapolis, MN

528 University Ave Se

Last inspected Jan 22, 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 Restaurant Alma last inspected?: The most recent inspection on record was on Jan 22, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 96).
Were any violations recorded at the last inspection?: Yes: 2 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Jan 18, 2024 to Jan 22, 2026.
Has Restaurant Alma ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jan 18, 2024.

The Full Inspection History

3 inspections

Routine

Jan 22, 2026

Complete

Official score: 96 · Understand This Area’s Scale

2 recorded violations

criticalCode MN Rule 4626.0905BFood temperature

Official Wording

For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

Inspector’s Notes

Cafe side dish machine was not reaching a final surface temperature of 160F. Sanitize dishes in the kitchen dish machine until repaired.

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

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

Repair cafe side dish machine so final surface temperature reaches 160F. Repair splash guard on cafe side handwash sink so it is sealed.

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

Official record from Minneapolis Health Department, Jan 22, 2026 · Original Source

Routine

Jan 22, 2025

Complete

Official score: 100 · Understand This Area’s Scale

3 recorded violations

minorCode MN Rule 4626.0435AFood source and labeling

Official Wording

Label all food packages as required by the law.

Inspector’s Notes

Caramels available for self-service do not contain labels. Discussed changing the container the caramels are in so they are not self service, and having the label on the bulk container. If they are sold for self-service they would need to be individually labeled with the following: 1) Name of food 2) Net quantity 3) Ingredients in descending order, including sub-ingredients 4) Major allergens 5) Name and address of maker or packer

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

minorCode MN Rule 4626.1220Water, plumbing, and sewage

Official Wording

Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

Inspector’s Notes

Two hand sinks were observed to have condensate lines draining into them. Condensate lines must be conveyed to drain into a floor drain.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode MN Rule 4626.0490Cleaning and sanitizing

Official Wording

Discontinue using wood and wood wicker as a food contact surface.

Inspector’s Notes

Observed multiple wooden spoons and a large wooden paddle. Discontinue.

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, Jan 22, 2025 · Original Source

Routine