Routine
Feb 18, 2026
Official score: 94 · Understand this area’s scale
5 recorded violations
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
The handsink is loose from the wall and needs to be better fixed to the wall and caulked.
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
The business license must be posted where it can be easily seen.
Inspector’s notes
The current license needs to be posted.
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
Keep the physical facilities in good repair.
Inspector’s notes
Many of the ceiling tiles are in need of replacement.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Some of the foods were not being kept cold but instead being held in the fryer baskets. Options for either cold holding or using a timer to limit how long food could be kept above 41F was discussed. The chicken, fish and the sambusas were immediately moved to coolers/cold pan units.
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
Use effective cooling methods to cool TCS foods.
Inspector’s notes
The sambusas had been cooked and left out to cool at room temperature and was at 86F. They were immediately moved to front display cooler. Staff were reminded that food needs to be cooled from 135 to 70 in 2 hours and down to 41 in the 4 hours following that. The lamb had been cooked and was at 132F. The staff was told that this needed to be placed in the cooler in order to meet the same cooling requirements.
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, Feb 18, 2026 · Original Source