PARKWAY PIZZA
4359 MINNEHAHA AVE, Minneapolis, MN
Last inspected Sep 10, 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 4 inspections on record for PARKWAY PIZZA, spanning August 2023 to September 2026 — every one straight from Minneapolis Health Department.
It has held passed across its last two inspections.
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
Sep 10, 2026
✓5 violations
- 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
- Have a test kit for the type of sanitizer used.
- Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Sep 4, 2025
✓3 violations
- Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Clearly label working containers of toxic chemicals with the common chemical name.
Aug 22, 2024
✕4 violations
- Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.
- Have hand soap at all handwashing sinks.
- Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Aug 21, 2023
✓7 violations
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
- The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
- Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
- Keep the physical facilities in good repair.
- Have a test kit for the type of sanitizer used.
- The business license must be posted where it can be easily seen.
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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.