Naima House

Year by year

Inspections

1. Jun 12, 2026 Routine Score 94
   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     There is no means of sanitizing utensils on site. Provide one of the following to allow for sanitizing of utensils: 1.) Sanitizing commercial dishwasher 2.) 3 basin sink for washing rinsing and sanitizing Contact the City of Minneapolis before installing either of the required items so that it can be approved before being installed.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The certificate that is posted for the Certified Food Protection Manager (CFPM) is not in the Minnesota State registry. Have the designated CFPM apply to the State of Minnesota to be registered there as a CFPM with their Certificate. Follow the below link: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Once the CFPM is registered with the State of Minnesota and has obtained the certificate, post certificate in establishment for inspectors to verify during inspection. Maintain a current CFPM at all times for establishment.

     Code MN Rule 4626.0033D

   • 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

     Submit plans to the City of Minneapolis before installing the commercial dish machine or the 3 basin sink required for sanitizing utensils. Apply at this link below: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

     Code MN Rule 4626.1720A

2. May 15, 2025 Routine Score 96
   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     There is no means of sanitizing utensils on site. Provide one of the following to allow for sanitizing of utensils: 1.) Sanitizing commercial dishwasher 2.) 3 Basin Sink for washing, rinsing and sanitizing

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The certificate that is posted for the (Certified Food Protection Manager) CFPM is not the Minnesota State registered certificate. Post the State of Minnesota Certified Food Protection Manager certificate and maintain current at all times.

     Code MN Rule 4626.0033D

3. May 16, 2024 Routine Score 96
   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     There is no means of sanitizing utensils on site. Provide one of the following to allow for sanitizing of utensils: 1.) Sanitizing commercial dish machine 2.) 3 Basin sink for washing, rinsing and sanitizing

     Code MN Rule 4626.0900

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     There is no Certified Food Protection Manager (CFPM) registered with the State of Minnesota at the time of inspection. Sent application for State of Minnesota with emailed report. Complete application per directions and apply to State of Minnesota to obtain CFPM certificate. Once obtained, post CFPM certificate in establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     A drawer was observed missing from the kitchen area. Replace drawer. A cabinet face was observed with a hole in it. Repair or replace cabinet door. Maintain all equipment in good repair.

     Code MN Rule 4626.0735AB

4. May 9, 2023 Routine Score 96
   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed no means of sanitizing utensils on site. Provide one of the following to allow for sanitizing of utensils: 1) Sanitizing dish machine 2) 3 compartment sink

     Code MN Rule 4626.0900

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Ensure at least one employee who is cooking for clients has obtained the CFPM credential from the State and post certificate. Inspector is sending CFPM application with report.

     Code MN Rule 4626.0033A