Restaurant · Minneapolis, MN

Cardigan LLC

Name: Cardigan LLC
Address: 40 7th St S #207, Minneapolis, MN

40 7th St S #207

Last inspected Aug 26, 2026 · View Map ↗ · Compare ↗

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

The full inspection history

3 inspections

Routine

Aug 26, 2026

Complete

Official score: 96 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

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

Inspector’s notes

Correct the following: 1) Clean heavy build-up of black mold on wall next to 3-comp sink. 2) Recaulk heavily molded caulking behind 3-comp sink and hand sink in back room.

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 4626.0845AFood temperature

Official wording

Clean and sanitize food-contact surfaces of equipment and utensils: 1. before each use with a different type of raw animal food; 2. each time there is a change from working with raw foods to working with ready-to-eat foods; 3. between uses with raw fruits and vegetables and TCS foods; 4. before using or storing a food temperature measuring device; 5. at any time during the operation when contamination may have occurred.

Inspector’s notes

Observed a heavily soiled knife hanging on knife rack. Wash and sanitize utensils before hanging in knife rack. Soiled knife was removed from knife rack and washed and sanitized before placing back in knife rack.

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 4626.0115Contamination

Official wording

Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.

Inspector’s notes

Observed an employee with long hair lacking hair restraints. Employees must restrain long hair or wear visors, baseball caps, etc.

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, Aug 26, 2026 · Original Source

Routine

Aug 12, 2025

Complete

Official score: 98 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.0275BEquipment and utensils

Official wording

Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

Inspector’s notes

In back prep area observed a scoop with handle laying in contact with the food item. Ensure all bulk scoops have handles and store scoops in such a manner that the handle is not in contact with the food item.

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 4626.1110ABHandwashing

Official wording

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

Inspector’s notes

In back kitchen area there was a trash can stored in front of handsink blocking access to sink. Do not store anything in front of handsink blocking access to 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.

More about handwashing problems

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 no state registered Certified Food Protection Manager employed at the establishment. Provide a CFPM for the facility. Note: There are several employees with a ServSafe Certificate. T

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 4626.0240Food source and labeling

Official wording

Label all containers of food and food ingredients with their common name.

Inspector’s notes

In the back prep area there were a couple of large bulk food storage bins with no labels. Label bulk bins with ingredients.

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

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

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

Inspector’s notes

Clean the following: 1) Clean build-up of mold on backsplash grout behind 3-comp sink. 2) Clean wall underneath 3-comp sink 3) Clean floor as needed in back prep area.

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, Aug 12, 2025 · Original Source

Routine

Jul 31, 2024

Complete

Official score: 96 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.0275BEquipment and utensils

Official wording

Inspector’s notes

Observed several bulk scoops lacking handles and some scoops with handles laying in contact with the food item. Ensure all bulk scoops have handles and store scoops in such a manner that the handle is not in contact with the food item.

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 4626.0235A(4)Contamination

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

In the back kitchen area observed a container of bakery essentials stored in such a way that half of the container was underneath the hand wash sink placing it at risk of contamination from splashes. Do not store food items under the handsink.

In plain English

More about food not protected from contamination

majorCode MN Rule 4626.1440Handwashing

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

There was no soap at handsink in back prep area. This was corrected by owner. Provide and maintain soap at handsinks.

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.

More about handwashing problems

majorCode MN Rule 4626.1110ABHandwashing

Official wording

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

Inspector’s notes

In back kitchen area there was a utility cart stored in front of handsink blocking access to sink. Do not store utility cart in front of handsink.

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.

More about handwashing problems

minorCode MN Rule 4626.1457Handwashing

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

There were no hand wash signs posted at the two front counter hand wash sinks. Provide a handwash sign at each handwash 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.

More about handwashing problems

Official record from Minneapolis Health Department, Jul 31, 2024 · Original Source