Routine
Aug 21, 2026
Official score: 94 · Understand this area’s scale
6 recorded violations
Official wording
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
The thin-tipped thermometer provided last year could not be located. Provide a thin-tipped thermometer for taking internal temperatures of foods.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The walk-in cooler was not working properly so as to hold the food within at proper temperature. The thermometer on the walk in cooler is not working properly either, bouncing around showing significantly different temperatures every few seconds. Provide service.
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 issuesOfficial 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
Styrofoam take out containers present. Replace these with containers that are recyclable or compostable. See https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed numerous delivery boxes of food on the floor of the walk-in freezer. Move items up onto shelves six inches above floor.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
All foods in the walk-in cooler were measured at temperatures between 48F and 50F - including large portions of food in five gallon containers. This indicates temperatures in the walk-in have been elevated for a longer period than what would happen if the door was open during delivery. All TCS foods must be maintained at 41F or below. Person in Charge called for immediate service. As corrective action, inspector and CFPM evaluated the relative risk of different food items being in the temperatures danger zone. All foods prepared in the business were discarded. Raw meats and poultry (with competing live organisms) were relocated to the front refrigerator and prep cooler to re-cool. Cheeses and yogurts with high acidity, and commercially pickled items were relocated to a nearby refrigerator that holds back-up market items. Raw vegetables (all non-TCS) remained in the walk-in. These represented about half the volume of food. Do not return TCS items to the walk-in cooler until it is reliably maintaining contents at 41F or below.
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 the plumbing system in good repair.
Inspector’s notes
In the women's restroom, water pressure at hand sinks was observed very low. Person in Charge called for service.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Minneapolis Health Department, Aug 21, 2026 · Original Source