Routine
Apr 21, 2026
Official score: 98 · Understand this area’s scale
6 recorded violations
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floor under the cook line kitchen equipment in need of cleaning. Clean and maintain in a clean condition.
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 wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the sides of the fryer, casters/wheels of cooking equipment, small roll cart and some shelving in the kitchen in need of a good cleaning. Clean and maintain all referenced areas in a clean condition.
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 wording
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
Inspector’s notes
Observed the side emergency exit door sweep to have a noticeable gap under the door. Replace door sweep with a new door sweep. The seventh street entry door and other side door have had new door sweeps installed. Monitor entry points and repair door sweeps as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed the bulk sugar and flour containers to not be labeled. Label referenced containers. Operator labeled both containers during the inspection.
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 problemsOfficial wording
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed a spray bottle of degreaser to not be labeled. Label degreaser spray bottle. Operator labeled the spray bottle during the inspection.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed the interior of the large ice machines in the back of the facility to have black biofilm inside them. Clean and maintain ice machines clean.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Minneapolis Health Department, Apr 21, 2026 · Original Source