Routine
Feb 5, 2026
Official score: 96 · Understand this area’s scale
4 recorded violations
Official wording
Replace food temperature measuring devices that are not accurate to plus or minus 2 degrees F.
Inspector’s notes
Food thermometer was measured for accuracy at the time of inspection and it was 3-4F off. Discussed with owner that food thermometers need to be accurate to +/- 2F. Recalibrate or replace thermometer and maintain accurate to +/- 2F at all times during operation.
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
The food preparation sink was observed leaking water from the spout at the time of inspection. Both handles were turned off completely and faucet still was leaking. Owner stated that they had put in a request to repair to the landlord, but the plumber was not coming until later that week. Repair sink so that it does not leak and waste water. Maintain plumbing in good repair at all times.
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
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Handwash sink next to the food preparation sinks had a weak stream of water for washing hands. Owner stated that repair for the handwash sink had also been requested for the handwash sink through the landlord. Repair handwash sink so that it can be accessed for handwashing by employees at all times.
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
Bulk food utensils must have their handles out of the food. If there is a cover around the utensil, then the utensil must be on a cord. The cord must be cleanable and can not reach the floor.
Inspector’s notes
Scoops without handles were observed being used in containers of spices in the facility at the time of inspection. Discussed with Owner that scoops need to have a designated handle extended out of the food product when stored in bulk spice containers. Retrain staff to use proper scoops that do not contaminate the food products.
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 record from Minneapolis Health Department, Feb 5, 2026 · Original Source