Routine
Mar 12, 2026
Official score: 92 · Understand this area’s scale
12 recorded violations
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed current certified food protection manager certificate is expired. PIC took the class, contact the Minnesota Department of Health to obtain. Ensure it is 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
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed dry storage food racks were not six inches above the ground. Ensure food is stored at least six inches above the ground.
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
Observed small household cooler holding 20x 1/2 pint pink cartons at 58F. Air temperature above 60F. Ensure all cold-holding, time/temperature controlled for safety foods are at 41F and above. PIC discarded at time of inspection.
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
Provide a food dispensing utensil for each container displayed at consumer self-service units such as salad bars or buffets.
Inspector’s notes
Observed apples for residents available without tongs. Ensure self-service operations provide dispensing equipment like tongs or paper to sanitarily dispense food. Fruit with an edible peel should be washed and have dispensing equipment provided or wrapped to prevent contamination when being offered for consumption. PIC obtained tongs at time of inspection.
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
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed unpainted wood for shelving in food prep area. Ensure all wood is painted or sealed to be non-absorbent and smooth.
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
Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
Inspector’s notes
Observed no thermometer in cooler. Ensure a thermometer is placed in the warmest part of the cooler to monitor air temperature of cooler holding time/temperature controlled for safety 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
Provide nonabsorbent floor, wall, and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, all servicing areas, and areas subject to flushing or spray cleaning methods.
Inspector’s notes
Observed absorbent ceiling tiles in food prep area. Ensure all floors, walls, and ceilings are smooth, easily cleanable and non absorbent.
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 the physical facilities in good repair.
Inspector’s notes
Observed holes in walls behind three comp sink, and throughout facility. Ensure all floors, walls, and ceilings are smooth and easily cleanable, and in good repair.
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
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed household equipment/ non-ANSI certified small cooler, and freezer. Ensure food service equipment is ANSI- certified for commercial use.
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
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
Inspector’s notes
Observed no mop sink available. Ensure at least one service sink is provided on the first floor for floor cleaning.
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 wording
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Ensure plumbing permit and plans are submitted for mop sink before proceeding installation.
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
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
Inspector’s notes
Observed large gap under dining room door to outside. Ensure all doors are tight-fitting to prevent pest entry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Mar 12, 2026 · Original Source