Routine
Oct 21, 2026
Complete
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Oct 21, 2026 · Original Source
Restaurant · Minneapolis, MN
University Of St Thomas
1000 Lasalle Ave #Univ
Last inspected Oct 21, 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 University Of St Thomas last inspected?
- The most recent inspection on record was on Oct 21, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 100).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 4 inspections on record, from Oct 10, 2023 to Oct 21, 2026.
- Has University Of St Thomas ever been closed by the health department?
- No closure appears in the 4 inspection records we hold for this business. The earliest is dated Oct 10, 2023.
The Full Inspection History
4 inspectionsRoutine
Oct 8, 2025
Complete
Official score: 100 · Understand This Area’s Scale
1 recorded violation
minorCode MN Rule 4626.0033DPermits, training, and postings
Official Wording
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
Establishment's Minnesota Dept of Health issued certificate for the certified food protection manager (CFPM) was not posted on site. This issue was immediately corrected
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 issuesOfficial record from Minneapolis Health Department, Oct 8, 2025 · Original Source
Routine
Oct 8, 2024
Complete
Official score: 94 · 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
Temps of some of the cold TCS foods (chopped lettuce at 51*F, Eggs at 49*F, etc.) in 2 of the prep coolers in the salad bar area were above 41*F. Informed the chef to move all those food items to other working coolers, and to adjust the temps of those coolers to below 41*F and to service/repair the coolers if they cannot maintain proper cold temps of 41*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 temperaturemajorCode MN Rule 4626.1440Handwashing
Official Wording
Have hand soap at all handwashing sinks.
Inspector’s Notes
Hand soap was missing at the handwash sink in the salad bar area. Informed the chef to ensure they keep supply of hand soap at all handwash sinks at all times. This issue was corrected on site.
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.
More about handwashing problemsminorCode 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
The pressure gauge of the main dish machine was not working properly. Informed the chef to ensure they service or replace the pressure gauge ASAP
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 issuesOfficial record from Minneapolis Health Department, Oct 8, 2024 · Original Source
Routine
Oct 10, 2023
Complete
Official score: 100 · Understand This Area’s Scale
1 recorded violation
minorCode MN Rule 4626.0435CFood source and labeling
Official Wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s Notes
Soda machine in the front is still without ingredient labels. Work with vendor to provide ingredient labels on the front of each dispenser or the side of the machine
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 problemsOfficial record from Minneapolis Health Department, Oct 10, 2023 · Original Source