Routine
Nov 13, 2025
Official score: 92 · Understand this area’s scale
5 recorded violations
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
No state of Minnesota Health Department Certified Food protection manager for the facility. Note: For details, how to get certified, please visit the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
The business license must be posted where it can be easily seen.
Inspector’s notes
No current license posted. Note: Post the current license as required.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
Inspector’s notes
Three compartment sinks still not provided in the facility. The facility is currently using the mechanical dishwasher only. Note: For proper and effective washing-rinsing and sanitizing of food contact surfaces, three compartment sinks need to be provided Note: Be also advises that except for like-for-like, any major remodeling or equipment replacement that need gas connection and/ plumbing construction requires the submission of remodeling application and approval from this office. For details, please see the food plan review link: Food Plan Review Resources - City of Minneapolis
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Butter found cold held at ambient temperature on the cook line. Note: PIC stated that they just took out of the cooler. Note: Relocated for correction. Note: Use of TPHC method option was also discussed with the PIC. The TPHC method fact sheet and the template will be sent with the report.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
TCS foods such as sausage being cooled in shallow container fully wrapped container in the reach-in refrigerator. Note: Always cool TCS foods, in shallow uncovered containers for effective cooling.
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 record from Minneapolis Health Department, Nov 13, 2025 · Original Source