Routine
Nov 24, 2025
Official score: 96 · Understand this area’s scale
7 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
There is no certified food protection manager (CFPM) employed. Manager has taken a food safety class but does not have the CFPM certificate. Discussed how to apply. See the website below for renewal classes and how to obtain the certificate. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
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
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed rice stored beneath hand wash sink. Do not store food here as it can easily become contaminated by handwash water and soap. Manager moved rice.
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 multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed carboard used to line shelves near cooks line. Discussed removing this as it is not easily cleanable and absorbent. Replace with equipment that meets the above standards.
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
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Date marking is inconsistent. Mark food the day it is prepared. If taking food from a bulk container mark with the date of the bulk container. Use or discard within 7 days. Discussed date marking with management.
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
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 multiple takeout containers that are no compliant with city ordinance. Examples include expanded polystyrene aka "Styrofoam" and black plastic containers. Takeout containers must be recyclable or compostable within the City of Minneapolis. Guidance document provided with report, discussed compliant containers. Website linked below. https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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 compostable plastic soup container lids (#7 plastic). Restaurant does not have a compostable plastics waste hauler. Provide or discontinue using compostable plastics.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed foods cooling with a food depth greater than 2 inches. There is no walk-in cooler on site, all foods are cooled in reach in coolers. Air flow in reach-in coolers makes passive cooling a challenge. Cool foods with a food depth no greater than 2 inches. Or, provide ice wands and an ice bath and actively stir and monitor food temperatures. Cooling guidance discussed and provided with 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 record from Minneapolis Health Department, Nov 24, 2025 · Original Source