Routine
Aug 28, 2026
Official score: 98 · Understand this area’s scale
2 recorded violations
Official wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Operator stated they had a test kit but it was not onsite. They stated they would send a verification of the test kit and the dish machines ability to sanitize but it was not received. Have a test kit to ensure the utensil surface can reach 160F and send evidence to inspector.
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
LICENSE REQUIRED. It shall be unlawful for any person to conduct or operate a food establishment without obtaining a license thereof. The license issued under this chapter shall be known as a food license. No person shall engage in the business of selling food by vending machines without a license. Licenses are not transferable to other locations and individuals unless permitted in other sections of the ordinance. (99-Or-119,§ 1, 10-29-99)
Inspector’s notes
Establishment has a board and lodge license and is not providing meal services. Groceries are purchased for clients and they prepare meals themselves. Provide meal services or obtain the correct license.
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 record from Minneapolis Health Department, Aug 28, 2026 · Original Source