Nader Persian Restaurant LLC

Year by year

Inspections

1. Sep 17, 2026 Routine Score 92
   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     There was a domestic cooler in the basement. Replace with ANSI certified cooler.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

     The toilet room in the basement must be self-closing. Install a self-closing mechanism.

     Code MN Rule 4626.1390

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The hot water faucet was not working in the basement hand sink. Fix.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Walk-in coolers were broken in the kitchen. Repair

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

     Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

     The lights in the kitchen were not plugged in at the time of the inspection when the facility was in operation. Keep lights on in the back prep/ dish area.

     Code MN Rule 4626.1470C

   • Not serious Priority 3

     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

     The facility was thawing at room temperature. Thaw using one of the above methods.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Fruit flies were found near the back door. Have area serviced.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

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

     The facility had over storage in the basement. Remove items that are not necessary for the operation of the business.

     Code MN Rule 4626.1580AB

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     The facility was missing date marking on items cooked in the facility. Date mark all TCS food held more than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3 Corrected on site

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

     The chlorine in the sanitizer bucket was measured at 0 ppm. New concentration was measured at 50 ppm.

     Code MN Rule 4626.0285B

   • Serious Priority 1

     Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

     The facility was using the 3-compartment sink as a prep sink instead of the prep sink. Use the prep sink.

     Code MN Rule 4626.0270A

2. Nov 7, 2025 Follow-Up Score 100
   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     There was a domestic cooler in the basement. Replace with ANSI certified cooler.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

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

     Clean knives were stored in a wood block. Discontinue.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

     The bathroom door was not self closing. Install a self closing feature.

     Code MN Rule 4626.1390

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The hot faucet was fixed, but now the cold water faucet is not working. Fix.

     Code MN Rule 4626.1040B

3. Oct 15, 2025 Follow-Up Score 90
   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     There was a domestic cooler in the basement. Replace with ANSI certified cooler.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

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

     Clean knives were stored in a wood block. Discontinue.

     Code MN Rule 4626.0955A

   • 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

     The facility installed a new 3-comp sink without submitting plans. Either submit plans or show verification that plans were submitted.

     Code MN Rule 4626.1720A

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Fruit flies were observed in the kitchen. Have kitchen serviced by a professional pest control company.

     Code MN Rule 4626.1565C

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

     The bathroom door was not self closing. Install a self closing feature.

     Code MN Rule 4626.1390

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Cheese measured at 44 F and salad dressing 43 F in the basement domestic cooler. The cooler was overly full, which affected air flow. Lower unit. Item discarded. Replace cooler.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The hot faucet at the hand sink was turned off because the sink was leaking. Fix.

     Code MN Rule 4626.1040B

4. Sep 10, 2025 Routine Score 90
   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     There was a domestic cooler in the basement. Replace with ANSI certified cooler.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Open employee beverages were found in the kitchen. Provide.

     Code MN Rule 4626.0105B

   • Not serious Priority 3

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

     Clean knives were stored in a wood block. Discontinue.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     The floors of both the basement and kitchen had food and dirt debris build up. Deep clean. The exterior of the hood ventilation system had grease build up. Clean.

     Code MN Rule 4626.1520A

   • 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

     The facility installed a new 3-comp sink without submitting plans. Either submit plans or show verification that plans were submitted.

     Code MN Rule 4626.1720A

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Fruit flies were observed in the kitchen. Have kitchen serviced by a professional pest control company.

     Code MN Rule 4626.1565C

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     The facility missing was not date marking cooked items. Date mark all TCS foods made in the establishment.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     A bin of potatoes were stored directly under the 3-comp sink. Remove.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     There was a large amount of over storage in the basement and the corner of kitchen. Organize and remove over storage.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     The bathroom was missing employee handwashing signage. Post.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

     The bathroom door was not self closing. Install a self closing feature.

     Code MN Rule 4626.1390

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     A sour cream dip was measured at 45 F. The cooler was overly full, which affected air flow. Lower unit. Item discarded.

     Code MN Rule 4626.0395A2

5. Sep 12, 2024 Routine Score 94
   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     There was a domestic cooler in the basement. Replace with ANSI certified cooler.

     Code MN Rule 4626.0506A

   • Serious Priority 1

     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.)

     Lamb was measured at 75 F on the stove but the stove was not on. Either hot hold or cold hold. Lamb reheat to 165 F.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Open employee beverages were found in the kitchen. Provide covered containers.

     Code MN Rule 4626.0105B

   • Not serious Priority 3

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

     Clean knives were stored in a wood block. Discontinue.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     Clean the following areas: The wall near the hand sink with food debris build up. The floors in the basement with dropping build up.

     Code MN Rule 4626.1520A

   • Not serious Priority 3 Corrected on site

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

     Chlorine bucket was measured at 10 ppm. Keep concentration between 50 and 200 ppm. Corrected concentration measured at 200 ppm.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     There was no thermometer located in the domestic cooler in the basement. Provide.

     Code MN Rule 4626.0620B

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     The food in the basement freezer had food that was uncovered and not protected. Cover and protect food.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     The bottom of the domestic cooler in the basement had meat juices pooling on the bottom of the cooler. Clean and sanitize.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     A large amount of droppings were found in the basement. Clean and have facility serviced by a professional pest control company.

     Code MN Rule 4626.1565ABD

   • 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

     The facility installed a new 3-comp sink without submitting plans. Either submit plans or show verification that plans were submitted.

     Code MN Rule 4626.1720A

6. Nov 1, 2023 Follow-Up Score 94
   • 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.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Code MN Rule 4626.0506A

   • Serious Priority 1

     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.)

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements f

     Code MN Rule 4626.0030DEFGHI

7. Oct 18, 2023 Routine Score 72
   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     The hand washing sink did not have hand washing signage. Provide signage.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     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 was no paper toweling located at the hand sink. Provide.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     The facility had a deep fryer that was not under the hood. Only use fryer under the hood.

     Code MN Rule 4626.0690

   • Not serious Priority 3

     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

     The facility was observed thawing at room temperature. Discontinue and use one of the above methods.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

     Remove dead or trapped birds, insects, rodents, and other pests.

     A dead mouse was found in the basement. Remove.

     Code MN Rule 4626.1570

   • Not serious Priority 3

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

     Droppings were found throughout the facility. Send the Minneapolis Health Department the receipts from the past 3 professional pest control visits.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Droppings were found in the basement. Clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Remove all foods that were prepared or stored in a private home from the premises, except as allowed in Minnesota Statutes 28A.15 and 157.22 clauses 6 and 7.

     The facility was preparing and making yogurt at their home. Discontinue. Food must be prepared at the restaurant.

     Code MN Rule 4626.0130B

   • Serious Priority 1

     Discontinue sale or service of milk and milk products from sources that do not comply with Grade A standards as specified in Minnesota Statutes 32D.

     The facility was preparing and making yogurt at their home. Discontinue.

     Code MN Rule 4626.0140

   • Serious Priority 1

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

     The facility did not have an employee illness log on-site. Provide and maintain.

     Code MN Rule 4626.0040C

   • 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.

     The facility did not have a Minnesota Department of Health Certified Food Protection Manager. Go to the following website to obtain: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     The facility did not have a thin tipped food thermometer available on-site. Provide.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility did not have chlorine test strips on-site. Provide.

     Code MN Rule 4626.0715

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     The facility was not aware that food surfaces and equipment must be sanitizer. The facility must sanitize prep surfaces. Also, the facility must wash, rinse, sanitize then air dry dishes.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     The facility had refrigerators in the basement that were not ANSI certified. Replace.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     The facility was doing dishes in the preparation sink. Discontinue. Use the 3-compartment sink instead.

     Code MN Rule 4626.0780C

   • Serious Priority 1

     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.)

     The following items were measured above 135 F: -Rice 120 in the hot holding unit. -Vegetarian Puff Pastry 70 F. Food discarded. Hold at 135 F or higher.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements f

     Due to the overall amount of food safety violations, there needs to be more emphasis on food safety.

     Code MN Rule 4626.0030DEFGHI