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Restaurant · Minneapolis, MN

Cub Foods #1569

701 West Broadway

Last inspected Aug 7, 2025 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

2 inspections

Routine

Aug 7, 2025

Complete

Official score: 100 · Understand this area’s scale

2 recorded violations

minorCode MN Rule 4626.0840CCleaning and sanitizing

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

An oil line used to dispose of fryer oil on the wall left of the fryers was observed with the insulation damaged and deteriorating as well as covered in grease oil debris. Remove the outer insulation and replace with smooth, durable and easily cleanable insulation.

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
minorCode MN Rule 4626.1340AOther

Official wording

Relocate or enclose the utility service lines and pipes so they are not unnecessarily exposed.

Inspector’s notes

Ceiling tile was observed moved from near the fryer area where utility work was done. Replace ceiling tile to prevent dust from the ceiling utility lines/HVAC system from falling down into the food preparation area.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Minneapolis Health Department, Aug 7, 2025 · Original Source

Routine

Jul 26, 2024

Complete

Official score: 96 · Understand this area’s scale

2 recorded violations

criticalCode MN Rule 4626.0395A1Food temperature

Official wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s notes

Cooked chicken wings were measured at 125F at the time of inspection. Container was filled above fill line and food was heaping over the top of the pan. Person in charge stated that they were heated 1 hour before and they cook chicken to 180F or higher before placing out to hot hold. Discussed with person in charge that food should be kept below the fill line to maintain them hot and ensure that employees are not overfilling product sot that they are properly hot holding. Ordered reheat to 165F or higher, or set a discard time 4 hours from initial heating time and discard remaining product at that time. Maintain all hot TCS foods at 135F or higher at all times.

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 4626.0840CCleaning and sanitizing

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Floor of Walk In Freezer was observed visibly soiled with accumulations of food and paper debris. Clean floor and maintain clean.

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, Jul 26, 2024 · Original Source

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