Routine
Oct 30, 2025
Official score: 94 · Understand this area’s scale
5 recorded violations
Official wording
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s notes
Observed wooden spoons and spatulas. These are not approved as they cannot be effectively washed, rinsed and sanitized. Discontinue.
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
Have a covered trash can in toilet rooms.
Inspector’s notes
Restrooms lack a covered trash bin. Provide a covered trash bin in each restroom.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Keep all outdoor trash, recycling, and organics containers closed.
Inspector’s notes
Observed dumpsters to be stored open. Store dumpsters closed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Consumer advisory for over easy eggs is missing from the online menu found on the website and from the ordering platform. Provide an advisory for all undercooked eggs on all menus.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed multiple squeeze bottles of sauces containing TCS ingredients stored outside of temperature control. Per conversation these are not held using time as they are sometimes placed back under refrigeration. Discussed using smaller bottles so that time as a control can be more effectively used with less waste. To use time for these make sure they are added to the time as control policy and marked with time. Or keep these items under refrigeration.
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, Oct 30, 2025 · Original Source