Health Department

Food, Lodging & Pools
Public Service Center
250 S. 4th St., Room 510
Minneapolis, MN 55415

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Environmental Health - Food, Lodging & Pools

To learn about opening or operating businesses in Minneapolis, visit pages listed under Food, Lodging and Pools. Also, visit Enforcement and Ordinances.

COVID-19

The Minneapolis Health Department is committed to partnering with our businesses to provide information and support during the COVID19 pandemic.

To contact the Health Department, email [email protected]

Visit the City's list of Frequently Asked Questions for businesses 

Recommendations for grocery stores and markets

The Minneapolis Health Department would like to thank all of the businesses and dedicated employees working to serve the community during the COVID-19 pandemic. 

To help protect the health of your staff and the community, we have some recommendations on how to continue to serve and protect health during the COVID-19 pandemic. 

Recommendations for grocery stores and markets (PDF) English, Spanish

Business closures

On March 25, the Governor  issued an executive order for Minnesotans to stay home from March 27 until April 10, closing all but essential businesses. 

Businesses closing include:

Farmers markets are not closed. 

If you have questions about business closures, contact Business Licensing. Email [email protected] or call 612-673-2080. 

Temporary food pick up zones

Would you like to set up a temporary 'Food Pick Up Zone'? Go to https://minneapolis.mn.roway.net/ to create an online account and apply for a permit. Find more information on the City's Frequently Asked Questions for businesses.page.

Food safety during delivery and pick-up

Find guidelines for food safety during food delivery and pick-up from the Minnesota Department of Health.

Food Safety for Delivery and Pick-up Services (PDF)

Signs

Download and print signs for your business.

Delivery and take-out only sign (PDF) English, Spanish

Social distancing sign (PDF) English, Spanish

Customers best practices for reusable bags & food takeout containers (PDF) from the Minnesota Department of Health

Dine-in food service to close

On March 16, Mayor Jacob Frey and Governor Walz issued executive orders taking drastic measures to address the COVID-19 pandemic. 

Dine-in food service and businesses where the public congregates are closed from 5 p.m. Tuesday, March 17, through 5 p.m. Friday, Friday, May 1. This date has been extended per the Governor's executive order 20-18. 

Delivery, take-out and drive-thru food service are allowed.

For health related questions, email [email protected]

For business closure questions contact Business licensing at [email protected] or call 612-673-2080.

Coping with coronavirus - recommendations for food businesses

Spanish Coping with coronavirus (PDF)

Recommendations for food businesses build on many tasks that should already be in place such as cleaning and sanitizing. 

COVID-19

Guidance for avoiding COVID19  emphasizes excellent personal hygiene and social distancing.

Businesses

Businesses should focus on employee personal hygiene, including proper handwashing, and cleaning and sanitizing.

Be sure your restrooms are stocked with soap and paper towels. Proper handwashing with soap is better than using hand sanitizer.

Have tissues and hand sanitizer available for customers. Hand sanitizer should have 60% or more alcohol.

Clean and sanitize all surfaces frequently touched by customers or employees. This includes items such as menus, condiment dispensers, salt and pepper shakers, buffet serving utensils, tables, doorknobs, light switches, faucets, point-of-sale systems, keyboards, telephones, beverage machines, buzzer-pagers, etc.

Review your cleaning and sanitizing procedures.

Inform your customers what you are doing to mitigate the spread of the coronavirus.

Think about what you would need to do to continue operating if the virus spreads. Do you have online ordering? Food delivery? Could you operate on a take-out basis?

Sanitizing

Use sanitizing compound in water to wipe down tables. Make sure your sanitizer is properly mixed by checking the concentration with your test kit.

When the water gets dirty or the concentration of the sanitizer drops, change the wiping cloth and replace the sanitizing solution.

Cleaning

Employees, cleaning staff and others should wash hands often including immediately before putting on gloves and again after removing gloves.

Employees and cleaning staff should wear disposable gloves for all cleaning tasks, including handling trash.

Gloves should be removed carefully to avoid contamination of the wearer and the surrounding area.

Consider using a cleaning product with EPA-approved emerging viral pathogens claims. The American Chemistry Council maintains a list of these products: Novel Coronavirus (COVID-19)-Fighting Products (PDF) (https://www.americanchemistry.com/Novel-Coronavirus-Fighting-Products-List.pdf)

Follow the manufacturer’s instructions for all cleaning and disinfection products (for example, concentration, application method, contact time, and use of personal protective equipment). Labels contain instructions for safe and effective use of the product including precautions you should take when applying the product.

Linens – tablecloths, napkins, uniforms

Employees handling dirty laundry should wear gloves.

Do not shake dirty laundry. This minimize the possibility of dispersing virus through the air.

Launder items using the warmest appropriate water setting (following manufacturer’s instructions).

Dry items completely.

Dirty laundry that has been in contact with an ill person can be washed with other people’s items.

Clean and disinfect hampers or other carts for transporting laundry according to guidance for hard or soft surfaces.

If a customer is suspected of being sick

After customer leaves, clean and sanitize items the customer touched. The employee doing cleaning should wear gloves and wash their hands immediately after removing the gloves.

If one of your employees becomes ill with COVID-19

Develop a protocol if an employee is diagnosed with COVID-19.

Use your Minneapolis Employee illness log (PDF).

Make sure employees know your sick time policy and about their rights under the Minneapolis Sick and Safe time ordinance.

Refer to the Sick and Safe time for food businesses flyer.

If a staff member has a sick family member, the staff member should contact the Minnesota Department of Health to determine if it is ok to go to work.

Communicate to employees.

Remember, viruses don’t discriminate and neither should we. (PDF)

You can find more information in a list of frequently asked questions.

If you have questions, contact [email protected] or call the Minnesota Department of health hotline at 651-201-3920. The hotline is answered Monday through Friday from 7 a.m. to 7 p.m. 

Somali Certified Food Protection Manager trainingTababarka shahaadada maamulaha fayi-dhowrka cuntada iyo imtixaanka afka Soomaaliga ah

 
The next training will be in the fall of 2020. 
To register call and leave a message: Farhiya Farah 612-702-5051.
 
Si aad isu qorto faldan wac oo fariin u reeb: Farxiya Faarax 612-702-5051.

Points removed for Priority 3 violations

You may notice a change on your next health inspection report. All priority 3 violations are now scored as zero points. Priority 3 violations will still be called as “out” and still need to be corrected. However, they will not have a point value.  

We made this change so that point totals more accurately reflect food safety risks. 

Points for Priority 1 and Priority 2 violations have not changed. 

Priority 1 violations - 4 points. Priority 1 violations directly impact food safety or injury. 

Priority 2 violations - 2 points. Priority 2 violations are items that support food safety.

Help with refrigeration costs for small businesses

Xcel Energy is working with the City of Minneapolis to help small business owners save money on refrigeration costs.

The energy used to run refrigeration equipment can cost a lot of money for restaurants, grocery stores, convenience stores, and liquor stores.

You can get money back for equipment upgrades from Xcel Energy rebates and the Minneapolis Green Business Refrigeration Program. The programs are easy to use and can pay for up to half of total costs. 

The Minneapolis Green Business Refrigeration Program pays for up to 20% of the cost for equipment improvements. Businesses in Minneapolis’ Green Zone areas will receive up to 30% of project costs.

Get a free assessment for your business from Xcel Energy’s Commercial Refrigeration Program. Experts will look at your equipment. They will recommend upgrades to make your equipment more efficient which will save you money.

Green Business Refrigeration Program

To qualify for City funding your business:

The City will give a maximum of up to $10,000 to each eligible business. Funds will be awarded on a first-come, first-served based until they are gone.

To schedule a refrigeration assessment or if you have questions, please contact the Xcel Energy Commercial Refrigeration team at (612) 455-7803 or
[email protected]

Center for Energy and Environment (CEE) manages the Minnesota Commercial Refrigeration Efficiency Program on behalf of:

Environmental Health wins 2019 Crumbine Consumer Protection Award for Excellence in Food Protection 

The National Association of County and City Health Officials (NACCHO) announced Minneapolis Environmental Health as the recipient of the 2019 Samuel J. Crumbine Consumer Protection Award for excellence in food protection at the local level.

This award is given annually to local environmental health jurisdictions that demonstrate unsurpassed achievement in providing outstanding food protection services to their communities.

The jury reviewing Crumbine Award nominations were impressed with Environmental Health’s efforts in the following ways:

The award is named for one of America’s most renowned health officers and health educators, Samuel J. Crumbine, M.D. (1862-1954). The Samuel J. Crumbine award encourages innovative programs and methods that:

The Environmental Health team
Environmental Health team April 2019

In addition to English, team members speak Spanish, Somali, Hmong, Thai, Lao, Oromo, Amharic and Mongolian.  

See a health inspector on the job

Health Inspector Kenya Urena-Muro visits about 350 businesses in Minneapolis each year. A large part of her job is building relationships with restaurant operators and managers to make sure the food served in our community is safe.

Watch the video.

Food safety materials for businesses

Visit the Food Safety web page for useful checklists, cooling and temperature logs, and other resources.

Media spotlight

You Can Now Search Mpls. Food Safety Inspection Reports Online
https://minnesota.cbslocal.com/2020/01/03/you-can-now-search-mpls-food-safety-inspection-reports-online/

Minneapolis just put restaurant inspection online. All of them.
http://www.citypages.com/restaurants/minneapolis-just-put-restaurant-inspections-online-all-of-them/566658761

Minneapolis becomes first in state to post food inspection online
http://www.startribune.com/mpls-becomes-first-in-state-to-post-food-inspections-online/566660881/

Judge writes in support of city against 'buying club'
http://www.southwestjournal.com/news/neighborhoods/2018/12/decision-uptown-locavore-buying-club/

Minneapolis hot dog stand provides lesson on good governance
http://www.startribune.com/minneapolis-hot-dog-stand-provides-lesson-on-good-governance/489050831/

Teen's hot dog stand serves up food, inspiration with Minneapolis inspectors' blessing 
http://www.startribune.com/teen-s-hot-dog-stand-serves-up-food-inspiration-with-minneapolis-inspectors-blessing/488336201/

Dancer's suit may spur new labor rules for Minneapolis strip clubs
http://www.startribune.com/dancer-speaks-up-for-rights-of-strip-club-workers/461855453/

Not all Minneapolis food trucks get an annual inspection
http://www.startribune.com/why-one-in-four-mpls-food-trucks-haven-t-been-getting-annual-inspection/458286403/

Short-staffed Minneapolis Health Department juggles growing inspection caseload
http://www.startribune.com/short-staffed-minneapolis-health-department-juggles-growing-inspection-caseload/458514303/

Restaurant inspectors shift attention to high-risk violations
http://www.startribune.com/illness-risks-take-a-larger-role-in-local-restaurant-inspections/375274261/

Minneapolis translates kitchen safety for immigrants
http://www.startribune.com/minneapolis-translates-kitchen-safety-for-immigrant-restaurateurs/374381301/

Written food safety test is hurdle for Somali businesses
http://www.mprnews.org/story/2015/08/11/somali-food-safety-test 

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Environmental Health - Food, Lodging & Pools works to protect the health and safety of the public.

We do this by inspecting

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We work closely with our partners to protect the health and safety of the public and to support our businesses.

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Accommodations

Should you require a reasonable accommodation in order to fully participate, or information in an alternative format, please contact 612-673-2301.

Para asistencia 612-673-2700 - Rau kev pab 612-673-2800 - Hadii aad Caawimaad u baahantahay 612-673-3500.

Last updated Mar 26, 2020

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Para asistencia 612-673-2700, Yog xav tau kev pab, hu 612-637-2800, Hadii aad Caawimaad u baahantahay 612-673-3500. 

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