Verrec
Feb 27, 2026
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Feb 27, 2026 · Original Source
Restaurant · Minneapolis, MN
Cub Foods
5937 Nicollet Ave
Last inspected Feb 27, 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 inspectionsRoutine
Jan 28, 2026
Complete
Official score: 94 · Understand this area’s scale
7 recorded violations
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed floors in bakery soiled, especially under equipment. Clean and maintain.
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 problemsminorCode MN Rule 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed wet wiping cloth on counter. Instructed to store wet wiping cloths in sanitizer solution. Corrected on site.
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 problemsminorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
1. Observed floor mixer base with encrusted food debris. 2.Observed walk-in freezer floor (bakery) soiled. Clean and maintain.
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 problemsmajorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed floor mixer soiled with encrusted food debris on underside, near where the mixing attachments install. Clean/sanitize more thoroughly.
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 problemsminorCode MN Rule 4626.0435D(3)Food source and labeling
Official wording
Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
Inspector’s notes
Bakery items made on site and displayed in bulk in customer area is missing ingredient list. Include an ingredient list placard for all items. Be sure to list allergens as well.
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 problemscriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed pies above 41 degrees (see temps above) in bunker refrigerator in customer cooler. Pies seemed to be stacked too high for optimal cold holding. Instructed to relocate pies and discontinue filling too high.
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 temperatureminorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
1. Dish machine in bakery area kept running and did not finish a cycle after starting it twice. Repair machine. 2. Observed mangled hood baffle in bakery area. Replace.
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 record from Minneapolis Health Department, Jan 28, 2026 · Original Source
Routine
Jan 27, 2025
Complete
Official score: 100 · Understand this area’s scale
1 recorded violation
minorCode MN Rule 4626.0620AEquipment and utensils
Official wording
Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
Inspector’s notes
Missing thermometer inside both rotisserie hot hold cases. Provide.
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 record from Minneapolis Health Department, Jan 27, 2025 · Original Source