Routine
Oct 20, 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 20, 2026 · Original Source
Institution · Minneapolis, MN
Voa High School
2300 Kennedy St Ne
Last inspected Oct 20, 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 Voa High School last inspected?
- The most recent inspection on record was on Oct 20, 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 Jan 16, 2024 to Oct 20, 2026.
- Has Voa High School ever been closed by the health department?
- No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jan 16, 2024.
The Full Inspection History
4 inspectionsRoutine
Jan 7, 2026
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 Picnic basket with prepackaged TCS foods such as chicken Nugget and Bologna cheddar cheese sitting at ambient temperature on the front service counter. See above for temperature. Note: Per PIC, they usually kept in the refrigerator. But put out during lunch time for student to pick up. Note: Relocated into refrigerator for rapid chill. Note: Use of TPHC method/ option has also been discussed onsite
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 temperatureOfficial record from Minneapolis Health Department, Jan 7, 2026 · Original Source
Routine
Jan 6, 2025
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 Picnic basket with prepackaged TCS foods such as Yogurt at ambient temperature on the front service counter. Note: PIC discarded it voluntarily
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 temperatureOfficial record from Minneapolis Health Department, Jan 6, 2025 · Original Source
Routine
Jan 16, 2024
Complete
Official score: 98 · Understand This Area’s Scale
2 recorded violations
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
Unapproved wooden plank floor is still not changed as directed by plan review team. Note: Install the quarry tile with an integral quarry tile base cove, or another approved material. If interested in what other materials would be approved, contact plan reviewer, Janna Beard at janna.beard@minneapolismn.gov.
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 problemsmajorCode MN Rule 4626.0705AFood temperature
Official Wording
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s Notes
No metal stem food thermometer provided onsite for use. Note: Provide and use it as required.
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 temperatureOfficial record from Minneapolis Health Department, Jan 16, 2024 · Original Source