Restaurant · Minneapolis, MN

Buster's On 28th

Name: Buster's On 28th
Address: 4204 28th Ave S, Minneapolis, MN

4204 28th Ave S

Last inspected Oct 9, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Buster's On 28th last inspected?: The most recent inspection on record was on Oct 9, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 98).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Sep 25, 2024 to Oct 9, 2026.
Has Buster's On 28th ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Sep 25, 2024.

The Full Inspection History

3 inspections

Routine

Oct 9, 2026

Complete

Official score: 98 · Understand This Area’s Scale

5 recorded violations

minorCode MN Rule 4626.0033APermits, training, and postings

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 was no Certified Food Protection Manager (CFPM) Certificate available. Searched CFPM database for Evan Cockley and there were no results. Ensure at least one person employed at establishment has obtained CFPM Certificate and post it in a visible location. You can find more information at https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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 issues

majorCode MN Rule 4626.0840ACleaning and sanitizing

Official Wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s Notes

Observed dried food debris on can opener. Clean and maintain 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 problems

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

Observed missing and moldy caulk behind 3 compartment sink. Clean or redo caulking. Observed buildup of dirt and debris on floors under equipment. Clean and maintain 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 problems

minorCode MCO 188.390Permits, training, and postings

Official Wording

The business license must be posted where it can be easily seen.

Inspector’s Notes

The business license was expired. Post updated business license.

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 issues

minorCode MN Rule 4626.1500BContamination

Official Wording

Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.

Inspector’s Notes

Observed employee phone on prep surface. Locate lockers or other suitable areas away from food preparation to store employee personal items to prevent contamination.

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 contamination

Official record from Minneapolis Health Department, Oct 9, 2026 · Original Source

Routine

Oct 10, 2025

Complete

Official score: 96 · Understand This Area’s Scale

6 recorded violations

minorCode MN Rule 4626.0735ABEquipment and utensils

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

OBSERVED LEAK IN CONDENSER UNIT IN WALK-IN COOLER. WATER WAS DRIPPING INTO A CATCH BUCKET BELOW CONDENSER. REPAIR UNIT. OBSERVED HANDLE MISSING ON PREP LINE COOLER. OBSERVED HANDLE BROKEN ON LOWER COOLER. REPAIR. OBSERVED MOLDY CAULK BETWEEN 3 COMPARTMENT SINK AND WALL. REDO CAULK.

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 issues

majorCode MN Rule 4626.1445Handwashing

Official Wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s Notes

THERE WERE NO TOWELS AT HANDWASHING SINK IN PREP AREA. PERSON IN CHARGE REPLACED TOWELS AT TIME OF INSPECTION. ENSURE THERE IS A SUPPLY OF PAPER TOWELS AT EACH HANDWASHING SINK.

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.

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

ACCORDING TO PERSON IN CHARGE, THERE IS A CERTIFIED FOOD PROTECTION MANAGER, BUT THE CERTIFICATE COULD NOT BE FOUND AT THE TIME OF INSPECTION. SEARCHED FOR THE NAME (EVAN CONNELY) IN THE CFPM DATABASE, BUT NO RESULTS WERE FOUND. ENSURE THAT SOMEONE EMPLOYED AT THE ESTABLISHMENT HAS OBTAINED A CFPM CERTIFICATE AND POST IT IN A VISIBLE LOCATION.

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 issues

minorCode MCO 204.30AOther

Official 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 BLACK PLASTIC TO GO CONTAINRS ON SITE. ALL TO GO CONTAINERS MUST BE REUSABLE, RECYCLABLE OR COMPOSTABLE. REPLACE TO GO CONTAINERS WITH A COMPLIANT OPTION. SENDING MORE INFORMATION WITH REPORT.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode MN Rule 4626.0840ACleaning and sanitizing

Official Wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s Notes

OBSERVED DRIED FOOD DEBRIS ON CAN OPENER BLADE. CLEAN AND MAINTAIN 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 problems

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

OBSERVED SIGNIFICANT DIRT AND DEBRIS ON FLOOR UNDERNEATH EQUIPMENT. CLEAN FLOORS UNDER EQUIPMENT.

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 problems

Official record from Minneapolis Health Department, Oct 10, 2025 · Original Source

Routine

Sep 25, 2024

Complete

Official score: 94 · Understand This Area’s Scale

7 recorded violations

minorCode MN Rule 4626.0840CCleaning and sanitizing

Official Wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s Notes

OBSERVED DUSTY FAN IN WALK-IN BEER COOLER. CLEAN AND MAINTAIN 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 problems

minorCode MN Rule 4626.0735ABEquipment and utensils

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

OBSERVED LEAK IN CONDENSER UNIT IN WALK-IN COOLER. COOLER WAS HOLDING FOODS AROUND 43*F. FOODS SHOULD BE HELD AT 41*F OR BELOW. REPAIR.

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 issues

majorCode MN Rule 4626.1445Handwashing

Official Wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s Notes

OBSERVED MISSING PAPER TOWELS AT HANDWASHING SINK IN PREP AREA. EMPLOYEE CORRECTED AT TIME OF INSPECTION. SUPPLY EACH HANDWASHING SINK WITH PAPER TOWELS AT ALL TIMES.

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.

Official Wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

OBSERVED WET WIPING CLOTHS ON COUNTERS THROUGHOUT ESTABLISHMENT. STORE WIPING CLOTHS IN AN APPROVED SANITIZER SOLUTION AFTER USE.

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 problems

criticalCode MN Rule 4626.0395A2Food temperature

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

OBSERVED COLD, TCS FOODS IN WALK-IN COOLER ABOVE 41*F (BURGERS 43*F, PULLED PORK 43*F). CONDENSER WAS LEAKING. REPAIR COOLER.

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 temperature

minorCode MN Rule 4626.1540Equipment and utensils

Official Wording

Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

Inspector’s Notes

OBSERVED WET MOP IN MOP SINK. HANG MOPS TO DRY AFTER EACH USE.

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 issues

minorCode MN Rule 4626.0033APermits, training, and postings

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 A CERTIFIED FOOD PROTECTION MANAGER, BUT THE CERTIFICATE COULD NOT BE FOUND AT THE TIME OF INSPECTION. SEARCHED FOR THE NAME (EVAN CONNELY) IN THE CFPM DATABASE, BUT NO RESULTS WERE FOUND. ENSURE THAT SOMEONE EMPLOYED AT THE ESTABLISHMENT HAS OBTAINED A CFPM CERTIFICATE AND POST IT IN A CONSPICUOUS LOCATION.

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 issues

Official record from Minneapolis Health Department, Sep 25, 2024 · Original Source