Restaurant · Minneapolis, MN

Spitz

518 Hennepin Ave E

Last inspected Dec 16, 2025 · 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 Spitz last inspected?: The most recent inspection on record was on Dec 16, 2025. 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?: 3 inspections on record, from Dec 28, 2023 to Dec 16, 2025.
Has Spitz ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Dec 28, 2023.

The Full Inspection History

3 inspections

Routine

Dec 16, 2025

Complete

Official score: 96 · Understand This Area’s Scale

3 recorded violations

majorCode MN Rule 4626.0390AFood temperature

Official Wording

Use effective cooling methods to cool TCS foods.

Inspector’s Notes

Observed tomatoes cut and then place in deep containers for cooling. Cool with a food depth no greater than 2.5 inches. Discussed cooling methods with management; place in shallow pans while 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 4626.0390BFood temperature

Official Wording

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

Inspector’s Notes

Observed tomatoes cut and then place in a tightly covered container for cooling. Do not cover foods while cooling, discussed cooling methods with management.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0955AContamination

Official Wording

Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

Inspector’s Notes

Observed ice wand stored on top of box in freezer. Ice wands are food contact surface utensils. Only store ice wands in cleaned and sanitized locations. Discussed storing the ice wand on a clean pan or wrapping in plastic wrap to protect it from contamination while storing.

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

Official record from Minneapolis Health Department, Dec 16, 2025 · Original Source

Routine

Dec 18, 2024

Complete

Official score: 92 · Understand This Area’s Scale

3 recorded violations

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

Green and red sauces are kept in an iced cooler for customer use. Sauces contain TCS ingredients and must kept under mechanical refrigeration or time as public health control must be used. Discussed discard time with staff. Time as control template provided with report.

In Plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0390AFood temperature

Official Wording

Use effective cooling methods to cool TCS foods.

Inspector’s Notes

Observed foods cooling in walk-in cooler in a deep 8qt Cambro container. Confirmed prep time and instructed staff to move the food into containers with a shallow depth. Example: Hummus @ 65F, Berlin Sauce @135F. Note: upon arrival Berlin Sauce was observed in an ice bath. About 20 minutes later staff moved the sauce into the walk-in cooler in the deep covered container. At that time it measured 90F and they were instructed to place sauce back in ice bath or shallow pans. For inactive cooling ensure foods are placed in walk-in cooler with a food depth no greater than 2.5 inches, adequate air flow and uncovered. For active cooling ensure ice in the ice bath is replaced when melted, food is stirred frequently, and food is not transferred to cooler until it reaches 41F.

In Plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0390BFood temperature

Official Wording

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

Inspector’s Notes

Observed Berlin Sauce and Hummus actively cooling while tightly covered. Comply with above rule.

In Plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Dec 18, 2024 · Original Source

Routine

Dec 28, 2023

Complete

Official score: 92 · Understand This Area’s Scale

3 recorded violations

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

Fried chickpeas are stored on countertop. These had recently been fried and were cooling from cook at 92F. Discussed using time as a control for these; template provided with report.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0620AEquipment and utensils

Official Wording

Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

Inspector’s Notes

Several prep coolers and the walk in cooler were missing thermometers. Provide.

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 4626.0845CCleaning and sanitizing

Official Wording

Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

Inspector’s Notes

Observed gyro slicer stored next to vertical broiler. Per discussion this is cleaned nightly. Discussed that this must fully washed, rinsed and sanitized every 4 hours. PIC agreed to ensure a cleaning and sanitizing routine for this equipment.

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, Dec 28, 2023 · Original Source