OLIVE KITCHEN

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

Inspection history

1. Aug 6, 2026

   ✕
   8 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • The business license must be posted where it can be easily seen.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

2. Jul 29, 2025

   ✕
   6 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Discontinue using wood and wood wicker as a food contact surface.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.

3. Jul 16, 2025

   ✕
   13 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Discontinue using wood and wood wicker as a food contact surface.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly maintained warewashing machine.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

4. Jul 30, 2024

   ✓
   7 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep the plumbing system in good repair.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor

5. Jul 16, 2024

   ✕
   16 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • The business license must be posted where it can be easily seen.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep the plumbing system in good repair.
   • 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.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor

6. Aug 1, 2023

   ✓
   3 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.
   • Keep all intake and exhaust air ducts and filters clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

7. Jul 18, 2023

   ✕
   15 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Keep all intake and exhaust air ducts and filters clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The business license must be posted where it can be easily seen.
   • Have a garbage can at handwashing sinks where paper towels are used.
   • Have hand soap at all handwashing sinks.
   • Protect food from cross-contamination by using packages or covered containers.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor