Routine
Sep 5, 2026
Official score: 94 · Understand this area’s scale
4 recorded violations
Official wording
Discontinue sale or service of TCS foods not received at a temperature of 41 degrees F (5 degrees C) or below.
Inspector’s notes
Observed various cold TCS foods above 41F, 15 minutes after opening hours. Ensure all cold TCS foods are received and maintained at 41F or below.
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 temperatureOfficial wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
I observed no sign at handwashing sink to remind employees to wash their hands. Ensure all handwashing sinks have a sign posted.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed Styrofoam to-go containers being used, which are not recyclable. Ensure to-go containers are made of recyclable or compostable materials per ordinance above. Reference website linked below for more guidance. Green To Go - City of Minneapolis
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Have hand soap at all handwashing sinks.
Inspector’s notes
Observed no hand soap at handwashing sink at time of inspection. Owner informed me that someone was bringing soap and they provided proof by text the same night. Ensure hand sink has all components at all times.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Minneapolis Health Department, Sep 5, 2026 · Original Source