Nader Persian Restaurant

Inspection history 5 visits

1. 2026
2. Passed Sep 17 Score 68 no change

   Routine Inspection

   11 violations, 1 critical

   • Critical Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
   • Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Minor Remove all items unnecessary to the operation of the business from the premises.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor 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
   • Minor Use approved trapping devices or other means of pest control when pests are found.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
   • Minor 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.
   • Minor Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
   • Minor Keep the plumbing system in good repair.
3. 2025
4. Passed Nov 7 Score 68 no change

   Follow-Up Inspection

   4 violations

   • Minor Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
   • Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Minor Keep the plumbing system in good repair.
5. Passed Oct 15 Score 68 no change

   Follow-Up Inspection

   8 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Minor Keep the plumbing system in good repair.
   • Minor 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.
   • Minor Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
   • Minor 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.
   • Minor Use approved trapping devices or other means of pest control when pests are found.
   • Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
6. Passed Sep 10 Score 68 ▼5

   Routine Inspection

   12 violations, 1 critical

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

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