OLSON SCHOOL
1607 51ST AVE N, Minneapolis, MN
Last inspected Oct 19, 2026
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
Failed. Did not meet health requirements at the latest inspection. Many failures are fixed and re-inspected within days — check the inspection date.
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.
Order for delivery
This establishment failed its most recent health inspection. Review the record below before ordering.
The record, in plain English
CleanPlate holds 8 inspections on record for OLSON SCHOOL, spanning May 2023 to October 2026 — every one straight from Minneapolis Health Department.
Its standing slipped since the previous visit — from passed to failed. A follow-up inspection usually rechecks the issues found.
The most recent inspection noted 5 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
Oct 19, 2026
✕5 violations
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
- 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.
May 5, 2026
✓3 violations
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Oct 21, 2025
✓3 violations
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Apr 10, 2025
✕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.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Oct 15, 2024
✕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.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
- 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
- Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.
Apr 23, 2024
✓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.
- 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.
Oct 24, 2023
✓5 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
- Clean non-food contact surfaces of equipment. Keep them clean.
- Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
May 30, 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.
- The business license must be posted where it can be easily seen.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
More in Minneapolis
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.