Food Truck · Minneapolis, MN

Cafe Cairo

Name: Cafe Cairo
Address: 3722 Chicago Ave, Minneapolis, MN

3722 Chicago Ave

Last inspected Jul 18, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine

Jul 18, 2026

Complete

Official score: 92 · Understand this area’s scale

5 recorded violations

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 the handwashing sink was missing paper towels. Person-in-charge supplied the paper towels to the sink. Keep paper towels supplied at the 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

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Observed the handwashing sink to be blocked. Handwashing sinks must be accessible at all times, operator corrected during inspection. Keep handwashing sinks accessible 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

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

Inspector’s notes

The handle to the cooler was found to be soiled with grease and debris buildup that left a residue on the hand when used. While this is a non-food contact surface, it is a high touchpoint area and should be kept clean. Increase cleaning frequency of handles and other high touchpoint areas so that they are not visibly soiled.

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 4626.0405AOther

Official wording

Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

Inspector’s notes

Observed an opened container of commercially purchased hummus datemarked 3 weeks prior to inspection date. TCS food must be discarded 7 days after opening. Discard TCS foods 7 days after being made or opened.

In plain English

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

More about other finding

minorCode MN Rule 4626.0400DFood source and labeling

Official wording

Develop an effective date marking system and disclose the system to the regulatory authority upon request.

Inspector’s notes

Observed the date marking system to be out of compliance with requirements. Person-in-charge indicated that hummus is discarded 3 weeks after opening. All TCS foods must be discarded 7 days after being made or being opened. Review date marking system and ensure all TCS foods are discarded after 7 days of making or opening.

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 problems

Official record from Minneapolis Health Department, Jul 18, 2026 · Original Source

Routine

Sep 20, 2025

Complete

Official score: 96 · Understand this area’s scale

2 recorded violations

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 containers and PE lined paper boats used for takeout orders. These items are not recyclable and are not allowed under the Green-to-Go ordinance. Information on the Green-to-Go ordinance will be included in this report. Make sure all takeout containers are compliant under the Green-to-Go ordinance.

In plain English

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

More about other finding

criticalCode MN Rule 4626.0075B-JHandwashing

Official wording

Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.

Inspector’s notes

Observed employee to work the cash register and then move to food handling activities without washing their hands. Person-in-Charge was informed of this observation. Make sure employees wash their hands between switching tasks, or when their hands may have been contaminated.

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.

Aug 3, 2024

Complete

Official score: 98 · Understand this area’s scale

1 recorded violation

majorCode MN Rule 4626.0705BFood temperature

Official wording

Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

Inspector’s notes

Observed that operators thermometer was not thin tipped. Obtain a thin tipped thermometer to easily and accurately measure the temperatures of thin pieces of food.

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

Official record from Minneapolis Health Department, Aug 3, 2024 · Original Source