Uptown Pizza

Year by year

Inspections

1. Apr 13, 2026 Routine Score 94
   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     A mop sink needs to be installed on main floor of establishment. Plans need to be submitted to health department 30-60 days prior to installation of sink. A licensed plumber must do the work and permits must be pulled. Plans to be submitted to Minneapolis Development Review for approval.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     Observed establishment does not have a mop sink on main floor. Install a floor mounted mop sink on main floor and ensure plans and permits are submitted.

     Code MN Rule 4626.1080A

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed unused equipment in basement area. Ensure unused equipment and unnecessary items are removed.

     Code MN Rule 4626.1580AB

   • Serious Priority 1

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Observed three compartment sink was tested below the required 200PPM for quaternary ammonium sanitizing solution. Ensure sanitizers are at the proper concentration to sanitize food contact surfaces.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed excessive dust around the pizza oven and on ceiling. Ensure non-food contact surfaces are kept clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed vegetables are being washed in the three compartment sink instead of the food prep sink. Ensure food is protected from contamination by washing in the dedicated food prep sink after the sink has been washed, rinsed and sanitized.

     Code MN Rule 4626.0315

2. Apr 9, 2025 Routine Score 82
   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     A mop sink needs to be installed on main floor of establishment. Plans need to be submitted to health department 30-60 days prior to installation of sink. A licensed plumber must do the work and permits must be pulled. Plans to be submitted to Minneapolis Development Review for approval.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     Observed establishment does not have a mop sink on main floor. Install a floor mounted mop sink on main floor and ensure plans and permits are submitted.

     Code MN Rule 4626.1080A

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed heavily soiled prep table shelving, and three compartment sink basins. Ensure non-food contact equipment are maintained clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed dust and food debris on hood above oven and on walls around food equipment. Ensure physical facilities are maintained clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Observed establishment has an employee illness log posted without records of ill employees. Ensure illness log is maintained as required. Example - there were no ill employees during month of January, etc.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no test strips for quat sanitizer available on site. Ensure test strips are maintained.

     Code MN Rule 4626.0715

   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     Observed food employee did not know the symptoms or illnesses required to report. Ensure employees are trained on the required health policy. Discussed with food employee at time of inspection.

     Code MN Rule 4626.0040A

   • Not serious Priority 3 Corrected on site

     Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.

     Observed food employee wash hands and recontaminate them when turning off the faucet with clean hands. Ensure a barrier is used to turn off water to prevent hand recontamination. Educated food employee at time of inspection and had them rewash their hands.

     Code MN Rule 4626.0070C

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed large leak at three compartment sink. Observed three compartment sink could not hold water. Ensure plumbing is maintained in good repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed unused equipment throughout facility. Ensure physical facilities are maintained and un-used or equipment that is in disrepair is removed. Discussed with owner at time of inspection.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed black plastic and #6 clear plastic to-go containers. Ensure to-go food containers are able to be recycled, or composted in the city of Minneapolis. Emailed green-to-go information.

     Code MCO 204.30A

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     Observed food employee wash and rinse knife and did not sanitize then air-dry for use. Ensure food contact surfaces are washed, rinsed, sanitized and air-dried to prevent contamination and pathogen growth. Discussed with food employee at time of inspection. Food employee sanitized food contact surface at time of inspection.

     Code MN Rule 4626.0900

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Observed food employees were not trained on how to properly sanitize food contact equipment, or how often, food employee did not know how to set up a three compartment sink when required, food employee did not know reportable foodborne illness symptoms or pathogens, food employees did not properly wash hands. Ensure the person in charge is training and ensuring food employees are following all food safety procedures.

     Code MN Rule 4626.0035DGHIKM

3. Mar 23, 2025 Follow-Up Score 98
   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     A mop sink needs to be installed on main floor of establishment. Plans need to be submitted to health department 30-60 days prior to installation of sink. A licensed plumber must do the work and permits must be pulled. Plans to be submitted to Minneapolis Development Review for approval.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     Observed establishment does not have a mop sink on main floor. Install a floor mounted mop sink on main floor and ensure plans and permits are submitted.

     Code MN Rule 4626.1080A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed three compartment sink in disrepair . At time of inspection PIC was using plastic tubs to wash dishes. Ensure plumbing system is in good repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed unused equipment upstairs in food prep area. Ensure all unused equipment is removed.

     Code MN Rule 4626.1580AB

4. Apr 9, 2024 Routine Score 94
   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     A mop sink needs to be installed on main floor of establishment. Plans need to be submitted to health department 30-60 days prior to installation of sink. A licensed plumber must do the work and permits must be pulled. Plans to be submitted to Minneapolis Development Review for approval. Contact Plan review specialist Mohamed Yusuf at 612-673-2612 or Mohamed.yusuf@minneapolismn.gov.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     Establishment does not have a mop sink on main floor. Install a floor mounted mop sink on main floor. See Section 8-201.11A on report.

     Code MN Rule 4626.1080A

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Clean splashed food debris on front of pizza oven as we discussed during inspection.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Clean the following: 1) Clean heavy dust caked on ceiling grate above pizza oven. 2) Clean floor and wall beside large mixer

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Establishment has an employee illness log posted but there are no records on it. Please fill out illness log as we discussed during inspection. Example - there were no ill employees during month of January, etc.

     Code MN Rule 4626.0040C

5. Feb 28, 2023 Routine Score 94
   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     A mop sink needs to be installed on main floor of establishment. Plans need to be submitted to health department 30-60 days prior to installation of sink. A licensed plumber must do the work and permits must be pulled. Plans to be submitted to Minneapolis Development Review for approval. Contact Plan review specialist Mohamed Yusuf at 612-673-2612 or Mohamed.yusuf@minneapolismn.gov.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

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

     Repair far right door on 3-door lowboy..Door is currently duct taped to prevent it from falling off.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     Establishment does not have a mop sink on main floor. Install a floor mounted mop sink on main floor. See Section 8-201.11A on report.

     Code MN Rule 4626.1080A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There were no quat test strips available to measure the concentration of quat sanitizer. Obtain quat test strips.

     Code MN Rule 4626.0715

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     There were no paper towels in bathroom paper towel dispenser. Maintain paper towels in dispenser.

     Code MN Rule 4626.1445

   • Not serious Priority 3 Corrected on site

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed a sack of onions sitting on kitchen floor. Store all food items up off the floor.

     Code MN Rule 4626.0300A