Follow-Up
Oct 22, 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 22, 2026 · Original Source
Restaurant · Minneapolis, MN
Wrap LLC
520 4th St N
Last inspected Oct 22, 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 Wrap LLC last inspected?
- The most recent inspection on record was on Oct 22, 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?
- 5 inspections on record, from Aug 15, 2024 to Oct 22, 2026.
- Has Wrap LLC 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 15, 2024.
The Full Inspection History
5 inspectionsRoutine
Oct 8, 2026
Complete
Official score: 88 · Understand This Area’s Scale
4 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
House made Garlic Butter (69F) was observed improperly cold held on the top of the Prep Cooler at the time of inspection. Person in Charge stated that they take the butter out to soften at open in the morning and keep it out until the end of the day, then it is placed back into the cooler. This is not an approved practice, since garlic butter is a TCS food that requires refrigeration at all times and can grow bacteria that makes people sick if not properly refrigerated. Discussed several options for allowing the garlic butter to soften while ensuring safe food handling, such as using Time as a Public Health Control (TPHC) or lab analysis options to prove the item is shelf stable. Provided these resources with emailed report. Maintain all cold TCS foods at 41F or lower at all times.
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 temperatureminorCode 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
Garlic Butter containers that were previously frozen were observed being thawed out at room temperature in the food preparation sink at the time of inspection. Discussed with staff that foods that are required to be refrigerated must be thawed under refrigeration so that all parts of the foods are 41F at all times during the thawing process. Items were still frozen so they were placed back into the cooler to finish thawing under refrigeration. Thaw frozen TCS foods under refrigeration so that all parts are cold 41F or lower at all times.
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 temperaturecriticalCode MN Rule 4626.1085AWater, plumbing, and sewage
Official Wording
Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
Inspector’s Notes
The spray arm installed on the wash compartment faucet of the 3 basin sink was observed hanging well below the flood rim of the sink at the time of inspection. The hose and faucet do not have an apparent backflow prevention device that prevents grey water from being sucked back up into the fresh water supply, and this creates a contamination issue. Discussed with staff that the spray arm needs to be mounted above the flood rim to provide an air gap since the faucet does not have an air gap. Provide this air gap to protect the water supply.
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 problemscriticalCode MN Rule 4626.0225AHandwashing
Official Wording
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s Notes
A staff member was observed preparing a wrap sandwich and while wrapping it, they touched the wrap and contents with their bare hands at the time of inspection. Inspector had to intervene and require a new wrap to be made for the customer, as bare hand contact cannot be done with ready-to-eat foods since it carries a high risk of spreading foodborne illness. Wrap was discarded and a new wrap was made after staff member washed hands and put on a pair of gloves. Do not prepare ready-to-eat foods with bare hands.
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 problemsOfficial record from Minneapolis Health Department, Oct 8, 2026 · Original Source
Routine
Aug 27, 2025
Complete
Official score: 92 · Understand This Area’s Scale
5 recorded violations
criticalCode MN Rule 4626.0405AOther
Official Wording
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s Notes
Cubed cooked chicken, butter compounds, and other items were observed expired past the 7 day date mark at the time of inspection. Discussed with person in charge, who stated these products are made at the commissary kitchen and then frozen in the same day to be transported to the site. These items are pulled a day or two before they are used and there were letters "PD" which the person in charge indicated meant "pull date" on the date mark sticker already. The pull dates were not filled out. Discussed with person in charge that if items are prepped or cooked, frozen, and then thawed for later use, they need to have an effective date marking system to ensure that these products are not used past the 7 day date mark. Retrain staff to use the pull date system where they record the date that the product is removed from the freezer and placed under refrigeration to thaw so that they can track products and ensure they are used up within 7 days.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode MN Rule 4626.0395A2Food temperature
Official Wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Spicy butter (72F) on the counter top and Ricotta Cheese (53F) in the upper part of the Wrap Cooler were observed improperly cold holding at the time of inspection. The butter was intentionally being held out of temperature control so that it was softened enough to spread onto sandwiches and wraps and had been out since 10AM that morning, approximately 6 hours from the time of inspection. Discussed with Person In Charge that butter, especially when mixed into a compound butter with other ingredients, is required to be refrigerated at 41F or below at all times for food safety. Options for using softened butter for the establishment would be to take a smaller amount that would be used up quickly (a working amount), or use a Time as a Public Health Control (TPHC) plan for the butter and use the product within 4 hours, with any remaining product being discarded. Discard butter that was out for 6+ hours. Ricotta cheese was stored in a squeeze bag in the upper part of the Wrap Cooler and was sitting above the fill line of the container. Discussed with person in charge that this is not a proper way to keep the ricotta cheese cold. It was only out for the lunch shift, approximately 2 hours, so it was placed in another cooler to cool in 2 hours. Instructed person in charge to measure the ricotta cheese after 2 hours and discard it if it was still above 41F. Keep TCS foods at 41F or below at all times.
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 temperatureminorCode 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
Containers of frozen butter compound were observed thawing in still water in the food preparation sink. This is not an approved way to thaw. Butter was still cold at 32F so it was placed back into the refrigerator to thaw under refrigeration. With containers, the best way to thaw is under refrigeration a day or so in advance. Retrain staff to use proper thawing methods.
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 temperatureminorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
Inspector’s Notes
The faucet at the dishwashing area 3 basin sink was observed leaking at the time of inspection. Repair faucet so it does not leak and keep the plumbing system in good repair.
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 problemsminorCode 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
Damp wiping cloth was observed stored on the prep surface of the Wrap Cooler at the time of inspection. Discussed with person in charge that wiping cloths, once used, must be stored in sanitizer at all times to keep them sanitized. Keep damp wiping cloths in sanitizer to be constantly sanitized.
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 problemsOfficial record from Minneapolis Health Department, Aug 27, 2025 · Original Source
Follow-Up
Aug 28, 2024
Complete
Official score: 96 · Understand This Area’s Scale
1 recorded violation
criticalCode MN Rule 4626.0405AOther
Official Wording
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s Notes
Wrap chicken was observed being dated for 8/21, past the 7 day expiry date. Discussed with Person In Charge, who stated that the chicken was frozen after being cooked at the main commissary kitchen and dated, then thawed out to use in the location. Therefore it was not past the 7 day date mark. Discussed with Person In Charge that chicken needs to be date marked according to prep date and thaw date so that expiry dates can be tracked properly and food discarded when it is past 7 days. Retrain staff to employ proper date marking system for foods that are prepped and then frozen to be used at a later date. Provide a second date mark or use by date on prepped and frozen foods.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Aug 28, 2024 · Original Source
Routine
Aug 15, 2024
Complete
Official score: 84 · Understand This Area’s Scale
4 recorded violations
criticalCode MN Rule 4626.0225AHandwashing
Official Wording
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s Notes
During inspection, food employee was observed handling wraps and sliced deli meats with bare hands. When asked if these items were going to be cooked or placed on the grill, employee stated that they would be put into cold wraps and not be heated further. Gloves were available on site at the time of inspection. Discussed with Person In Charge that food that is ready to eat cannot be touched with bare hands. Person In Charge removed items from sale that were observed touched with bare hands. Retrain employees to wash hands and put on gloves before working with ready to eat food that requires handling.
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 problemscriticalCode MN Rule 4626.0395A2Food temperature
Official Wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
House made chimichurri dressing and gyro dressings were both observed cold held in the upper part of the Wrap Cooler at 50F at the time of inspection. These dressings were made a day or so earlier and should be kept at 41F or below at all times, discussed this with the Person In Charge. It was not known when the temperature of the dressings went above 41F, so a 4 hour discard time from the time that the dressings were placed in the cooler was provided to operator to discard remaining sauce at that time for correction. Maintain all TCS foods at or below 41F at all times.
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 temperaturecriticalCode 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
Cooked rice was observed hot holding in the Rice Cooker at 120F at the time of inspection. According to Person In Charge, Rice Cooker was turned off approximately 20 minutes ago. Discussed with Person In Charge that rice needs to be kept hot once cooked for it to be safe to serve to customers. Discard time was set from the time the cooker was turned off to 4 hours later to discard remaining rice. Cooked greens were observed hot held in the warming unit at 119F at the time of inspection. Discussed with Person In Charge that hot TCS foods need to be kept at 135F or higher to be safe. Person In Charge stirred greens and the were measured again at 139F. Discussed with Person In Charge that they may need to increase the heat of the warming unit and stir products more often to keep them hot in the unit. Ensure that hot TCS foods are kept at 135F or above at all times to be safe.
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 temperaturecriticalCode MN Rule 4626.0405AOther
Official Wording
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s Notes
The following house made dressings were observe exceeding the 7 day allowable date mark and were expired at the time of inspection: Caesar Dressing 8/7 Italian Dressing 8/8 Gyro Dressing 8/6 Slaw Dressing 8/5 Miso Glaze 8/5 Discussed with Person In Charge that these foods are expired and are no longer safe to serve to customers. Person In Charge pulled items from sale to discard immediately. Work with staff to implement a monitoring system where they are going through dated products daily and discarding what is too old. Retrain staff to recognize products dates and discard when 7 day date has expired.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Aug 15, 2024 · Original Source