LUCY LANEY SCHOOL
3333 PENN AVE N, Minneapolis, MN
Last inspected Sep 28, 2026
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
Passed. Met health requirements at the latest inspection. Some health departments report pass/fail instead of letter grades.
This inspection record doesn’t carry an official letter grade — some health departments never issue one, and others (like NYC) post it after a grace period — so CleanPlate derived the status from the reported violation data. If the department posts an official grade, it replaces this automatically.
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The record, in plain English
CleanPlate holds 8 inspections on record for LUCY LANEY SCHOOL, spanning May 2023 to September 2026 — every one straight from Minneapolis Health Department.
The trend is positive: it improved from failed at the previous visit to passed now.
The most recent inspection noted 3 violations, none of them critical.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
Sep 28, 2026
✓3 violations
- Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Mar 11, 2026
✕3 violations
- Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Clean non-food contact surfaces of equipment. Keep them clean.
- Food workers must wash their hands before starting food preparation tasks.
Oct 3, 2025
✓7 violations
- Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Clean non-food contact surfaces of equipment. Keep them clean.
- Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Keep the physical facilities in good repair.
- When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Mar 27, 2025
✓4 violations
- Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Clean non-food contact surfaces of equipment. Keep them clean.
- Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
Sep 30, 2024
✕3 violations
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Apr 9, 2024
✓4 violations
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Clean non-food contact surfaces of equipment. Keep them clean.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Oct 3, 2023
✕6 violations
- For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Clean non-food contact surfaces of equipment. Keep them clean.
- Keep all intake and exhaust air ducts and filters clean.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
May 10, 2023
✕3 violations
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
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Source: Minneapolis Health Department (minneapolismn.gov). Data shown unmodified from the official government record. CleanPlate is an independent service, not affiliated with any government agency. See something wrong? Report a data issue.