Routine
Mar 27, 2026
Official score: 98 · Understand this area’s scale
2 recorded violations
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
No CFPM employed at the business, although the class training has been accomplished. Send the certificate into the MDH with the application or drop it off at the MDH building. More info at: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
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
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s notes
Observed the walkin cooler and walkin freezer in the basement were not working. The prep coolers are not adequate for cooling and holding tcs foods with the menu items at the restaurant. This was discussed. Provide 1-2 reachins or fix the walkin cooler.
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 record from Minneapolis Health Department, Mar 27, 2026 · Original Source