Routine
Feb 25, 2026
Official score: 94 · Understand this area’s scale
3 recorded violations
Official wording
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
A food thermometer was not available on site to measure food temperatures at the time of inspection. There was a milk thermometer for steaming milk but it is not adequate for taking temperatures of foods. Provide so that staff can monitor food temperatures. Maintain on site 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 temperatureOfficial wording
Label all food packages as required by the law.
Inspector’s notes
Packaged sandwiches, wraps and puddings were observed available for sale without proper labels on products. Attached guidance document on labelling for retail sale with emailed report. Label all packaged foods as required by law.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was no employee illness log available to review at the time of inspection. Provided the MDH Employee Illness log with emailed report. Keep employee illness log available on site at all times to track employee illness occurrences.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Feb 25, 2026 · Original Source