NADER PERSIAN RESTAURANT LLC

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Sep 17, 2026

   ✕
   11 violations

   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
   • Keep the plumbing system in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
   • 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
   • Use approved trapping devices or other means of pest control when pests are found.
   • Remove all items unnecessary to the operation of the business from the premises.
   • 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.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

2. Nov 7, 2025

   ✓
   4 violations

   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
   • Keep the plumbing system in good repair.

3. Oct 15, 2025

   ✕
   8 violations

   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • 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 page.
   • Use approved trapping devices or other means of pest control when pests are found.
   • 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.
   • Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep the plumbing system in good repair.

4. Sep 10, 2025

   ✕
   12 violations

   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • 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 all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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 page.
   • Use approved trapping devices or other means of pest control when pests are found.
   • 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 all food: • In a clean, dry location • At least 6 inches above the floor
   • Remove all items unnecessary to the operation of the business from the premises.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

5. Sep 12, 2024

   ✕
   11 violations

   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • 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.)
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • 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 all physical facilities (floors, walls, ceilings). Keep them clean.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Protect food from cross-contamination by using packages or covered containers.
   • Keep non-food contact equipment surfaces clean.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • 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 page.

6. Nov 1, 2023

   ✕
   4 violations

   • 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.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • 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 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 for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.

7. Oct 18, 2023

   ✕
   18 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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
   • Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
   • 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
   • Remove dead or trapped birds, insects, rodents, and other pests.
   • 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.
   • 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.
   • 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.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • 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.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Have a test kit for the type of sanitizer used.
   • Sanitize food contact surfaces before using and after cleaning.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Discontinue the use of a food preparation sink for anything other than food preparation.
   • 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 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 for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.