Routine
Oct 27, 2026
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Oct 27, 2026 · Original Source
Institution · Minneapolis, MN
2323 32nd Ave S
Last inspected Oct 27, 2026 · View Map ↗ · Compare ↗
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Routine
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Oct 27, 2026 · Original Source
Routine
Official score: 100 · Understand This Area’s Scale
1 recorded violation
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.
Observed no CFPM employed at the facility. Send the Serve Safe certificate using the directions at the following address to fulfill the requirement: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
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 issuesOfficial record from Minneapolis Health Department, Apr 1, 2026 · Original Source
Routine
Official score: 100 · Understand This Area’s Scale
1 recorded violation
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.
Observed no Certified Food Protection Manager employed at the business. Obtain training and location information at the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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 issuesOfficial record from Minneapolis Health Department, Jul 18, 2025 · Original Source
Routine
Official score: 100 · Understand This Area’s Scale
1 recorded violation
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.
A There is no state registered CFPM employed at the establishment. Find training and location information at the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
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 issuesOfficial record from Minneapolis Health Department, Dec 20, 2024 · Original Source
Routine
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Apr 26, 2024 · Original Source
Verrec
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Oct 30, 2023 · Original Source
Routine
Official score: 94 · Understand This Area’s Scale
4 recorded violations
Provide a pressure measuring device on the supply line of the dish machine immediately before entering the warewashing machine.
Pressure gauge missing on hot warewash machine. Provide a pressure gauge.
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 problemsHave an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
No rack-temping device or t-sticks available to check rinse on hot water warewash machine.
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 temperatureKeep a log to record employee illness symptoms. Have it available upon request.
No illness log or similar for employee illness reporting and tracking. Log provided with this report.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingThe business license must be posted where it can be easily seen.
Current license is not posted. Post current license.
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 issuesOfficial record from Minneapolis Health Department, Oct 26, 2023 · Original Source