MOTHERSHIP PIZZA PARADISE
5057 FRANCE AVE S, Minneapolis, MN
Last inspected Jan 17, 2026
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
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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 4 inspections on record for MOTHERSHIP PIZZA PARADISE, spanning December 2024 to January 2026 — every one straight from Minneapolis Health Department.
No violations were recorded at the most recent inspection.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
Jan 17, 2026
–Dec 30, 2025
✕4 violations
- 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.
- Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- 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
- 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.
Dec 11, 2025
✕10 violations
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- 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 consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- 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
- Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Use effective cooling methods to cool TCS foods.
- 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.
- Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Dec 13, 2024
✓6 violations
- Have a test kit for the type of sanitizer used.
- Post the license so it is conspicuous to consumers.
- Post the Certified Food Protection Manager certificate.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
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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.