Restaurant · Minneapolis, MN

Wave Bento

220 6th St S #275

Last inspected Sep 10, 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 Wave Bento last inspected?: The most recent inspection on record was on Sep 10, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 94).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from Aug 20, 2024 to Sep 10, 2026.
Has Wave Bento ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Aug 20, 2024.

The Full Inspection History

5 inspections

Routine

Sep 10, 2026

Complete

Official score: 94 · Understand This Area’s Scale

5 recorded violations

majorCode MN Rule 4626.0355BFood temperature

Official Wording

Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

Inspector’s Notes

Person in charge could not locate parasitic destruction letters from supplier. Manager to show PIC where this documentation is kept.

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 4626.0408AOther

Official Wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s Notes

PIC could not locate TPHC form required to use time as public health control. Manager to show PIC where this documentation is kept.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MN Rule 4626.0780AFood temperature

Official Wording

Provide a separate food preparation sink for washing or thawing food in a newly licensed food establishment.

Inspector’s Notes

Observed tomatoes being sliced at front counter. Employee said that tomatoes are washed in 3-comp sink. Establishment does not have a food prep sink and all fresh produce to be received pre-cut and pre-washed or install a designated separate food prep sink.

In Plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.1110ABHandwashing

Official Wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s Notes

Observed multiple utensils being stored in back room hand wash sink. Discontinue this procedure. Keep hand sink accessible for hand washing at all times.

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.

Official Wording

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

Inspector’s Notes

Observed Advantco 2-door Upright cooler holding an ambient temperature of 46*F. Lower thermostat so that cooler maintains a temperature of 41*F or less.

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 10, 2026 · Original Source

Routine

Aug 28, 2025

Complete

Official score: 92 · Understand This Area’s Scale

6 recorded violations

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

Observed chlorine concentration in sanitizer bucket was greater than 200 PP.M. This was corrected to 100 PP.

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

majorCode MN Rule 4626.0355BFood temperature

Official Wording

Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

Inspector’s Notes

Observed parasitic destruction letters to be outdated. Contact supplier and obtain an updated parasitic destruction letter and include the species of fish. Maintain updated letter on file.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1040BWater, plumbing, and sewage

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

Repair leaking faucet at 3-comp sink in back room.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode MN Rule 4626.1540Equipment and utensils

Official Wording

Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

Inspector’s Notes

Observed wet mop laying in bottom of mop sink. Hang mop to dry with mophead facing bottom of mop sink.

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

minorCode MN Rule 4626.0275BEquipment and utensils

Official Wording

Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

Inspector’s Notes

Inside a bulk rice bin observed a scoop without a handle being used to scoop bulk rice. Obtain and use a scoop that has a handle. Store scoop in such a manner that the handle is not in contact with the food product.

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

majorCode MN Rule 4626.0408AOther

Official Wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s Notes

Observed various TCS foods on ice as well as sushi rice under time as public health control. Establishment is only open from 10:30 AM - 1:00 PM and all food is discarded at the end of service. Written procedures for using time as public health control were available but were outdated. Fill out attached time as public health control form and keep on site.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Minneapolis Health Department, Aug 28, 2025 · Original Source

Follow-Up

Sep 24, 2024

Complete

Official score: 96 · Understand This Area’s Scale

1 recorded violation

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

Chlorine concentration in sanitizer bucket corrected to 100 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, Sep 24, 2024 · Original Source

Routine

Aug 20, 2024

Complete

Official score: 84 · Understand This Area’s Scale

8 recorded violations

majorCode MN Rule 4626.0408AOther

Official Wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s Notes

OBSERVED VARIOUS TCS FOODS ON ICE AS WELL AS SUSHI RICE UNDER TIME AS A PUBLIC HEALTH CONTROL PROCESS. PER OPERATOR, BUSINESS IS OPEN 3 HOURS DAILY AND ALL FOOD IS DISCARDED AT THE END OF SERVICE. NO WRITTEN PROCEDURES FOR USING TIME AS PUBLIC HEALTH CONTROL WERE NOTED ON THE PREMISE. AN EXAMPLE OF A TPHC FORM IS BEING SENT TO THE OPERATOR TO FILL OUT AND MAINTAIN ON FILE.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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 a container of cooked chicken nuggets stored overnight in cooler at a temperature of 56*F. Maintain cold TCS foods at 41*F or less. Chicken nuggets discarded.

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

Observed sanitizer bucket with bleach to be around 500 PPM. Operator dumped out bucket and remade sanitizer solution. Retest was performed and bucket observed to contain 100 PPM bleach. Maintain sanitizer bucket of 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

majorCode MN Rule 4626.1110ABHandwashing

Official Wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s Notes

Handsink in back room was physically blocked - there was no access to it for handwashing. Keep all hand wash sinks accessible for hand washing.

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.

Official Wording

Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

Inspector’s Notes

Observed parasitic destruction letters to be outdated. Contact supplier and obtain an updated parasitic destruction letter and include the species of fish. Maintain updated letter on file.

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

Cooked chicken nuggets were being cooled in a deep, plastic wrap covered pan. Nuggets were still at 56*F overnight. Cool TCS foods in shallow uncovered containers. Hot TCS foods to cool rapidly from 135*F to 70*F in 2 hours and from 70*F to 41*F or less in another 4 hours.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0380ABCFood temperature

Official Wording

Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

Inspector’s Notes

Observed frozen fish being thawed in a bus tub of standing water. Thaw frozen fish by one of the methods listed above.

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 wet wiping cloths stored on facility prep tables and counters. 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

Official record from Minneapolis Health Department, Aug 20, 2024 · Original Source

Routine

Aug 20, 2024

Complete

Official score: 84 · Understand This Area’s Scale

8 recorded violations

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

Observed sanitizer bucket wtth bleach to be around 500 PPM. Operator dumped out bucket and remade sanitizer solution. Retest was performed and bucket observed to contain 100 PPM bleach. Maintain sanitizer bucket of 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

majorCode MN Rule 4626.0355BFood temperature

Official Wording

Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

Inspector’s Notes

Observed parasitic destruction letters to be outdated. Contact supplier and obtain an updated parasitic destruction letter and include the species of fish. Maintain updated letter on file.

In Plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0408AOther

Official Wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s Notes

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MN Rule 4626.0380ABCFood temperature

Official Wording

Inspector’s Notes

Observed frozen fish being thawed in a bus tub of standing water. Thaw frozen fish by one of the methods listed above.

In Plain English

More about food kept at an unsafe temperature

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 a container of cooked chicken nuggets stored overnight in cooler at a temperature of 56*F. Maintain cold TCS foods at 41*F or less. Chicken nuggets discarded.

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

In Plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.1110ABHandwashing

Official Wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s Notes

Handsink in back room was physically blocked - there was no access to it for handwashing. Keep all hand wash sinks accessible for hand washing.

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.

Official Wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

Observed wet wiping cloths stored on facility prep tables and counters. 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

Official record from Minneapolis Health Department, Aug 20, 2024 · Original Source