Routine
Mar 30, 2026
Official score: 92 · Understand this area’s scale
8 recorded violations
Official wording
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Mouse droppings were found in the front storage area clean. Rat droppings were found in the back storage area. There were signs that pests were getting into the dry ingredients. The facility indicated that they have a pest control service. The one invoice was from 2023, and the other was for a different address. Have the facility be serviced by a professional pest control company and send the invoice to the City of Minneapolis Health Department.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Droppings were found throughout the facility. Deep clean the front and back storage areas.
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 problemsOfficial wording
Remove all unsafe and adulterated foods from the premises.
Inspector’s notes
Observed chew marks and pests getting into bags of food on the shelves in the back storage area. The food was discarded. Have the facility be serviced by a professional pest control company and send the invoice to the City of Minneapolis Health Department.
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 contaminationOfficial wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
The handwashing sink did not have handwashing signage. Post signage. Attached is an example of handwashing signage.
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
Keep the plumbing system in good repair.
Inspector’s notes
The 3-comp sprayer arm was leaking. Fix or replace.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
Inspector’s notes
The sprayer arm, when having on its own, hung below the spill rim. The sprayer arm, when not hooked near the faucet and hanging on its own, must not hang below the spill rim. Remove some of the hose or fix the spring.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
A cooler that did not have any food in it but was running was holding at 100 degrees. Continue not to use. Fix or replace. The cooler was powered down, and the facility indicated that they are getting rid of it.
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 issuesOfficial wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
The shelves in the kitchen had grease build up. Clean.
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 problemsOfficial record from Minneapolis Health Department, Mar 30, 2026 · Original Source