Institution · Minneapolis, MN

Sojourner Truth Academy

3820 Emerson Ave N

Last inspected Oct 5, 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 Sojourner Truth Academy last inspected?: The most recent inspection on record was on Oct 5, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 94).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Oct 31, 2023 to Oct 5, 2026.
Has Sojourner Truth Academy ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Oct 31, 2023.

The Full Inspection History

7 inspections

Routine

Oct 5, 2026

Complete

Official score: 94 · Understand This Area’s Scale

5 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 the air temperature in cooler 4 to be at a temperature of 47 degrees F. Observed ice build-up in cooler 7. Service equipment and maintain equipment 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 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

Observed cut lettuce in cooler 4 to be at a temperature of 49 degrees F. Lettuce will be discarded after lunch service. Keep cold TCS foods at temperatures of 41 degrees F or below.

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 4626.0030BCQPermits, training, and postings

Official Wording

The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work

Inspector’s Notes

Observed Person-in-Charge to not know the 5 reportable illnesses. Person-in-charge was informed that the reportable illnesses are available for review on the employee illness log. Make sure Persons-in-Charge know the reportable illnesses.

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 4626.1335ACleaning and sanitizing

Official Wording

Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Inspector’s Notes

Observed the walls behind the cafeteria handwashing sink and the stand-up warmer to not be made of approved finishes. Install FRP or another approved finish for the walls.

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

minorCode MN Rule 4626.0855Cleaning and sanitizing

Official Wording

Keep non-food contact equipment surfaces clean.

Inspector’s Notes

Observed the interior of cooler 7 to be soiled. Clean and keep equipment clean.

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, Oct 5, 2026 · Original Source

Routine

May 18, 2026

Complete

Official score: 96 · Understand This Area’s Scale

4 recorded violations

minorCode MN Rule 4626.1515Facility maintenance

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Observed damaged floor tiles by the handwashing sink and 3-compartment sink. Repair and keep physical facilities in good repair.

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

Observed the milk cooler to not be able to seal. Service equipment and keep 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 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

Observed milk in the milk cooler to be a temperature of 45 degrees F. The cooler was not sealed properly during inspection. The cooler was latched and sealed during inspection. Person-in-CHarge was instructed to monitor milk temperature to make sure it got below 41 degrees F within 3 hours. Make sure all cold TCS foods are kept at a temperature of 41 degrees F or below.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0105AFood source and labeling

Official Wording

In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

Inspector’s Notes

Observed employee to be chewing gum in the kitchen during inspection. Employee instructed to discard gum. Make sure employees do not eat/drink/use tobacco in the kitchen area.

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

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

Routine

Nov 21, 2025

Complete

Official score: 100 · Understand This Area’s Scale

3 recorded violations

minorCode MN Rule 4626.1515Facility maintenance

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Observed the base coving in areas throughout the kitchen to be ripping up. Repair base coving and keep physical facilities in good repair.

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 4626.1520ACleaning and sanitizing

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

Observed the floors under the stand-up coolers to be soiled. Clean and keep physical facilities clean.

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

minorCode MN Rule 4626.1335ACleaning and sanitizing

Official Wording

Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Inspector’s Notes

Observed there to be no base coving on the floor under the 3-compartment sink. Provide base coving.

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, Nov 21, 2025 · Original Source

Routine

Apr 21, 2025

Complete

Official score: 98 · Understand This Area’s Scale

2 recorded violations

majorCode MN Rule 4626.0390BFood temperature

Official Wording

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

Inspector’s Notes

Observed dressed salad mix in the stand-up cooler to be cooling in a tightly covered container. Container was uncovered during inspection. Keep prepared and cooling foods uncovered until they reach a temperature of 41 degrees F.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1570Pests

Official Wording

Remove dead or trapped birds, insects, rodents, and other pests.

Inspector’s Notes

Observed a glue trap to be full of dead inspects. Remove and replace traps once they start to become full.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Minneapolis Health Department, Apr 21, 2025 · Original Source

Routine

Nov 6, 2024

Complete

Official score: 96 · Understand This Area’s Scale

1 recorded violation

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

Observed container of ranch dressing in the stand-up cooler to be at 50 degrees F. Label on container stated that item must be refrigerated after opening. Person-in-Charge stated that the dressing was opened just prior to inspection for the day's service. Dressing is held in dry storage prior to opening. Person-in-Charge was instructed to monitor temperature and make sure that it reaches a temperature of 41 degrees F or colder. Make sure that TCS foods are cold held at temperatures of 41 degrees F or colder.

In Plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Nov 6, 2024 · Original Source

Routine

Apr 30, 2024

Complete

Official score: 96 · Understand This Area’s Scale

3 recorded violations

minorCode MN Rule 4626.0840CCleaning and sanitizing

Official Wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s Notes

Observed the interior top rails of the downstairs milk coolers to be soiled with debris. Clean and maintain clean.

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

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

Observed cantaloupe slices in cooler #3 to be at 45 degrees F. The cantaloupe is cut by a caterer and shipped to the school for service. Food is delivered to the school around 10:00 am and lunch service is usually over by 12:40 pm. The container for the cantaloupe slices were tightly wrapped in plastic wrap and covered. The plastic wrap was removed and the container was uncovered during inspection. Person-in-charge was instructed to monitor the temperature of the cantaloupe slices to ensure that it gets below 41 degrees F. The air temperature in the cooler was measured at 38 degrees F. All leftovers are discarded at the end of service. Maintain all cold TCS foods at a temperature of 41 degrees F or colder to inhibit pathogen growth.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0070CHandwashing

Official Wording

Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.

Inspector’s Notes

Observed employees to turn off the water faucet with their bare hands after washing their hands. It was discussed with employees that this practice recontaminates their hands. Ensure that employees use a paper towel to turn off the faucet to not recontaminate their hands.

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.

Oct 31, 2023

Complete

Official score: 98 · Understand This Area’s Scale

7 recorded violations

minorCode MN Rule 4626.0725ACleaning and sanitizing

Official Wording

Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Inspector’s Notes

Observed the caulking of the handwashing sink to be damaged, creating a space between the sink and the wall. Re-caulk this area and maintain a seal with the wall to prevent moisture entrapment and proper cleaning.

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

minorCode MN Rule 4626.1040BWater, plumbing, and sewage

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

Observed the plumbing fixtures at the handwashing sink to be leaking. Service this area and maintain in good repair.

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 4626.1515Facility maintenance

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Observed there to be damaged baseboards and gaps in the wall underneath the handwashing sink and at the wall corner by the employee service area.

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 MCO 188.380Handwashing

Official Wording

Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

Inspector’s Notes

Observed the water temperature at the handwashing sink to be 152 degrees F. Ensure that water temperature is maintained between 110 degrees F and 130 degrees F to promote proper handwashing by employees.

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

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s Notes

Observed the fans in cooler #3 to be heavily soiled with debris. Clean and maintain clean.

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

minorCode MN Rule 4626.0450BCDECleaning and sanitizing

Official Wording

Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

Inspector’s Notes

Observed exposed apples to be stored in non-food graded, household plastic storage bins in the breakfast area. Discontinue storing exposed food products in household plastic bins.

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

majorCode MN Rule 4626.1445Handwashing

Official Wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s Notes

Observed the handwashing sink in the breakfast kitchen to not be stocked with hand towels. Food handling was not occurring in this area at time of inspection, but food storage was observed. Ensure that all handwashing sinks are properly supplied with paper towels to promote employee handwashing.

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.