Restaurant · Minneapolis, MN

Trieste Cafe

10 5th St S #Ground Flr

Last inspected Nov 6, 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 Trieste Cafe last inspected?: The most recent inspection on record was on Nov 6, 2025. 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 Oct 17, 2023 to Nov 6, 2025.
Has Trieste Cafe ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Oct 17, 2023.

The Full Inspection History

3 inspections

Routine

Nov 6, 2025

Complete

Official score: 96 · Understand This Area’s Scale

2 recorded violations

criticalCode MN Rule 4626.0395A1Food temperature

Official Wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s Notes

Observed sliced gyros meat on large front steamtable at 115*F. Maintain all hot TCS foods at 135*F or hotter. Note: Gyros meat is cooked at beginning of shift and discarded at end of shift. Restaurant is only open 3 hours. Gyros meat could be added to Time as control like is being used for chicken kabobs. Update time as public health control to add Gyros Meat.

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 4626.0033APermits, training, and postings

Official Wording

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.

Inspector’s Notes

At time of inspection there was no State Certified Food Manager for the establishment. Employee did have a ServSafe Certificate. See attachment on how to obtain a state CFPM Certificate.

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

Official record from Minneapolis Health Department, Nov 6, 2025 · Original Source

Routine

Oct 17, 2024

Complete

Official score: 92 · Understand This Area’s Scale

2 recorded violations

criticalCode MN Rule 4626.0395A1Food temperature

Official Wording

Inspector’s Notes

Observed sliced gyros meat on large front steamtable at 128-130*F. Maintain all hot TCS foods at 135*F or hotter.

In Plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.1620Chemicals

Official Wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s Notes

The concentration of sanitizer (bleach) in the sanitizer bucket was greater than 200 PPM. Maintain chlorine bleach between 50-200 PPM.

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 unsafely

Official record from Minneapolis Health Department, Oct 17, 2024 · Original Source

Routine

Oct 17, 2023

Complete

Official score: 100 · Understand This Area’s Scale

2 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 a wet wiping cloth on prep table in back room. Store wet wiping cloths in a solution of sanitizer between uses.

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 4626.0845EContamination

Official Wording

Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

Inspector’s Notes

Observed a build up of mold on left interior side of ice machine. Please clean and sanitize.

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, Oct 17, 2023 · Original Source