Routine
Feb 4, 2026
Official score: 92 · Understand this area’s scale
8 recorded violations
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 Styrofoam to-go containers being used on-site. Per the city of Minneapolis Green To Go ordinance, Styrofoam is not allowed. Only use to-go containers that are either reusable, recyclable, or compostable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Have hand soap at all handwashing sinks.
Inspector’s notes
Observed an empty hand soap dispenser at a handwashing station. PIC was instructed to obtain hand soap, supply the handwashing sink, and provide a verification photo via text: no verification was received.
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 problemsOfficial wording
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Submit an application to operate a food establishment on the form provided by the regulatory authority.
Inspector’s notes
The bakery is using a non-contiguous space within the adjacent, adjoined building (address 1613) to store food and food equipment. This space is not currently licensed. Apply for licensure of this space, so it may be approved for use. There may be a food plan review application required.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s notes
Observed a fly strip located beneath a bakery prep table. PIC was instructed to remove the fly strip and relocate to an area away from food preparation tables and equipment.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed rice, fried chicken, and a red sauce in a reach-in cooler, without dates. PIC was instructed to date-mark the food. You must date-mark all TCS foods held for more than 24 hours so they do not exceed 7 days.
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 problemsOfficial 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 no paper towels at the kitchen handwashing station. The PIC was instructed to purchase paper towels, stock the handwashing sink, and submit a verification photo via text. No verification photo was received by the inspector.
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 problemsOfficial wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
Observed the only handwashing sink in the kitchen area to be lacking both hand soap and paper towels. The PIC stated and demonstrated that staff were instructed to wash their hands in the 3-compartment sink using a soap and sanitizer bucket mixture. A discussion was held with the PIC regarding the importance of proper handwashing practices, including the requirement that staff must wash their hands at the designated handwashing sink.
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 record from Minneapolis Health Department, Feb 4, 2026 · Original Source