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Restaurant · Minneapolis, MN

Afro Fusion Cuisine LLC

1025 Currie Ave W #K12

Last inspected Sep 30, 2025 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

2 inspections

Routine

Sep 30, 2025

Complete

Official score: 92 · Understand this area’s scale

4 recorded violations

criticalCode MN Rule 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

Observed that the person in charge was unable to locate a tracking mechanism (employee illness log) for recording ill employees. Maintain an employee illness log on site. An example of an employee illness log was sent out with the inspection report.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode MN Rule 4626.0500BCleaning and sanitizing

Official wording

Remove single-service and single-use articles made from materials that are unsafe and unclean.

Inspector’s notes

Observed unpackaged bread stored inside plastic thank you take out bags. Discontinue storing food products in unapproved bags. Store foods in approved food grade containers or covered by saran wrap.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode MN Rule 4626.0235A(4)Contamination

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Observed open bags of rice and flour on shelving in the kitchen. Store open bags of foods in labeled and tightly sealed food grade containers.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode MCO 204.30AOther

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

Observed black plastic bowls used for take-out containers. Referenced product is not compliant with the Minneapolis Green to Go Packaging ordinance. Discontinue using black plastic and replace with recyclable or compostable products. Person in charge discarded the remaining black plastic bowls during the inspection. An informational handout on acceptable products is being sent out with the inspection report.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Minneapolis Health Department, Sep 30, 2025 · Original Source

Routine

Oct 4, 2024

Complete

Official score: 96 · Understand this area’s scale

2 recorded violations

minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

OBSERVED THE UPRIGHT COOLER TO BE RUNNING HIGH IN TEMPERATURES; (BETWEEN 45-48F). AS A RESULT, SEVERAL TCS FOODS (RICE, PEANUT SAUCE, SLICED TOMATOES), WERE DISCARDED DURING THE INSPECTION AS IT WAS UNSURE HOW LONG ALL HAD BEEN IN THE TEMPERATURE DANGER ZONE. OPERATOR TO CONTACT A REFRIGERATOR REPAIRMAN TO SERVICE THE COOLER. MAKE SURE THE COOLER IS WORKING PROPERLY.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
criticalCode MN Rule 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

OBSERVED VARIOUS TCS FOODS (COOKED RICE 48F, PEANUT SAUCE 47F AND SLICED TOMATOES 45F) IN THE UPRIGHT COOLER. BASED ON CONVERSATION WITH THE PERSON IN CHARGE, IT WAS DETERMINED THAT ALL FOODS WERE COLD HOLDING AND UNSATISFACTORY IN TEMPERATURE. OTHER ITEMS IN THE UNIT WERE NON TCS FOODS. OPERATOR DISCARDED ALL REFERENCED PRODUCTS. OPERATOR TO CALL AND HAVE UNIT REPAIRED SO IT IS FUNCTIONING PROPERLY. ENSURE TCS FOODS ARE KEPT AT 41F OR BELOW AT ALL TIMES.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Oct 4, 2024 · Original Source

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