Restaurant · Minneapolis, MN

Wally's Falafel & Hummus

417 14th Ave Se

Last inspected Sep 25, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Complete

Get the Next Inspection, Free.

We'll email you when Wally's Falafel & Hummus has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Wally's Falafel & Hummus last inspected?: The most recent inspection on record was on Sep 25, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 96).
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?: 5 inspections on record, from Oct 2, 2023 to Sep 25, 2026.
Has Wally's Falafel & Hummus ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Oct 2, 2023.

The Full Inspection History

5 inspections

Routine

Sep 25, 2026

Complete

Official score: 96 · Understand This Area’s Scale

5 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

Wet wiping cloths stored on the prep tables. Note: Store all wet wiping cloths in chemical sanitizer solution bucket between use at all times.

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 4626.0395A1Food 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

Yellow Rice (in rice cooker) found at 119 F. Note: Reheated to 165 F for correction

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 4626.0495Cleaning and sanitizing

Official Wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s Notes

Cloth towel found being used undercutting boards for stability in the prep line areas. Note: Remove them. Use of cleanable plastic mats are recommended.

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 4626.1565ABDPests

Official Wording

Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

Inspector’s Notes

Mice droppings found on the floor in downstairs in the dry storage room. Note: Clean them up and get professional pest control service to eliminate evidence of pest infestation.

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

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

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

Inspector’s Notes

The caulking at wall-3- compartment sink juncture was moldy and need cleaning or replacement.

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, Sep 25, 2026 · Original Source

Follow-Up

Oct 21, 2025

Complete

Official score: 100 · Understand This Area’s Scale

1 recorded violation

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

A few of wet wiping cloths still found stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solution bucket (within regulated range of sanitizer) between use at all times

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 21, 2025 · Original Source

Routine

Sep 26, 2025

Complete

Official score: 86 · Understand This Area’s Scale

7 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

Wet wiping cloths found stored on the prep tables between use. Others stored in sanitizer bucket with low sanitizer concentration. Note: Store all wet wiping cloths in chemical sanitizer solution bucket (within regulated range of sanitizer) between use at all times.

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

TCS foods on the top compartment of the prep unit in front of the cook line not maintained at 41 F or less. Note: Per PIC, it's because of frequent open and close during busy hours. Unit lid closed and unit temperature cool down to 40 F at the end of the inspection.

In Plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0349FFood temperature

Official Wording

Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

Inspector’s Notes

Non-continuous cooking procedure of TCS foods found in use for Gyro meats (such as Chicken shawarma) in the facility. But no written procedure has been submitted to this office for prior approval. Note: Please discontinue this practice until approval is granted. Please also see the procedure template sent with the report.

In Plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0442AFood temperature

Official Wording

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Inspector’s Notes

Use of raw or unpasteurized egg found in use for garlic sauce preparation without providing consumer advisory notice on the menus or other means. Note: Either discontinue this practice or provide consumer advisory. Note: For details, please see the consumer advisory fact sheet sent with the report.

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

TCS foods such as Baked chicken, Beef and chicken Gyros found being cooled in fully covered shallow pans in the coolers. Note: See above for temperatures. Note: Always cool all TCS foods in shallow and uncovered containers until the internal food temperature goes down to 41 F or less. Note: For proper cooling procedure, please see the cooling fact sheet sent with the report. Note: PIC correct it on the spot.

In Plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0845AFood temperature

Official Wording

Clean and sanitize food-contact surfaces of equipment and utensils: 1. before each use with a different type of raw animal food; 2. each time there is a change from working with raw foods to working with ready-to-eat foods; 3. between uses with raw fruits and vegetables and TCS foods; 4. before using or storing a food temperature measuring device; 5. at any time during the operation when contamination may have occurred.

Inspector’s Notes

The same electric shaver or cutter found in use to shave undercooked chicken and beef Gyro from the gyro cooker. Note: The PIC stated that they usually use different ones. but one was broken. She also stated that both food are cooked to over 170 to 180 F on the grill before serve. Note: Either use different cutter or clean and sanitize between.

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

Clean knife found stored between equipment in front of the cook line. Note: Store all clean food contact surfaces properly to prevent from contamination.

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, Sep 26, 2025 · Original Source

Routine

Sep 9, 2024

Complete

Official score: 96 · Understand This Area’s Scale

4 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

Wet wiping cloths found stored on the prep tables between use. Others stored in bucket with low sanitizer concentration. Note: Store all wet wiping cloths in chemical sanitizer solution bucket between use at all times.

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 4626.0395A1Food temperature

Official Wording

Inspector’s Notes

Observed Scrapped Beef and Chicken Gyros sitting at ambient temperatures on the cook line. Note: See above for temperatures Reheated to 165 F+ for correction

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0955ACleaning and sanitizing

Official Wording

Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Inspector’s Notes

Single service items such as bowls, plater containers not stored in closed or protected container. Note: Either leave them in original package or store them in protected containers/ place.

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 4626.0735ABEquipment and utensils

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Shelves in walk-in coolers wee rusted and need cleaning/ painting. Note: Clean and paint so as to make them smooth and easily cleanable

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

Official record from Minneapolis Health Department, Sep 9, 2024 · Original Source

Follow-Up

Oct 2, 2023

Complete

Official score: 94 · Understand This Area’s Scale

3 recorded violations

criticalCode MN Rule 4626.0395A1Food temperature

Official Wording

Inspector’s Notes

Observed Chicken Shawarma hot held on the overhanging shelf located above the cook line at ambient temperature between use. Note: Reheated to 165 F. Note: Discontinue this practice

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

Hot chicken shawarma observed being cooled in tightly covered container. Note: See above and the food safety fact sheet handed out for proper cooling procedures. Note: PIC corrected onset

In Plain English

More about food kept at an unsafe temperature

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 not all wet wiping cloths stored in chemical sanitizer solution buckets between use. Note: PIC relocated them into sanitizer bucket onsite.

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 2, 2023 · Original Source