Follow-Up
May 12, 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, May 12, 2026 · Original Source
Restaurant · Minneapolis, MN
Food On The Fly LLC
900 2nd Ave S
Last inspected May 12, 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
Apr 27, 2026
Complete
Official score: 94 · Understand this area’s scale
5 recorded violations
minorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed several bulk food and spice containers without labels and informed the MOD that all containers holding food ingredients must be properly labeled.
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 problemsmajorCode MN Rule 4626.0415DFood temperature
Official wording
The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
Inspector’s notes
Observed the establishment vacuum-seals cooked, cooled, ready-to-eat (RTE) chicken and immediately freezes them, with staff believing this practice is permitted under the 48-hour HACCP exemption. Informed the MOD that vacuum-sealing any cooked, RTE TCS foods requires an approved HACCP plan and variance prior to conducting the activity, and that all such vacuum-sealed products must be discarded. Additionally, clarified that the 48-hour exemption only applies when ROP products are removed from the packaging within 48 hours of sealing.
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 temperaturecriticalCode MN Rule 4626.0235A(1)Contamination
Official wording
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw animal foods (eggs and fish) stored next to or above cooked and ready-to-eat (RTE) foods in a reach-in cooler. Informed the manager on duty (MOD) that raw animal foods must be stored below cooked and RTE foods to prevent cross-contamination.
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 contaminationminorCode MN Rule 4626.1515Facility maintenance
Official wording
Keep the physical facilities in good repair.
Inspector’s notes
Observed a hole in the FRP wall behind the ice machine that had been covered with duct tape. Informed the MOD that the duct tape must be removed and the wall properly repaired with a smooth, durable, and cleanable surface consistent with the surrounding FRP.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode MCO 188.440Equipment and utensils
Official wording
In addition to ventilation requirements found in the Minnesota Food Code, ventilation hoods or canopies shall be installed over equipment where grease vapors, smoke, steam, odor, and heat are produced in the preparation of food. The ventilation systems shall be installed in strict conformity to existing city ordinances. (99-Or-119,§ 1, 10-29-99)
Inspector’s notes
Observed the establishment using a cooking pan on an electric induction unit without a ventilation hood. Instructed the MOD that they must discontinue using the induction unit for cooking or reheating unless it is operated under an approved ventilation hood.
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, Apr 27, 2026 · Original Source
Routine
Apr 17, 2025
Complete
Official score: 100 · Understand this area’s scale
3 recorded violations
minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed several non-ANSI/NSF or equivalent certified equipment (rice cookers, etc.) that were in-use in the kitchen. Informed the MOD to ensure they replace these with approved ANSI/NSF or equivalent certified equipment.
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 issuesminorCode MN Rule 4626.0955AContamination
Official wording
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Observed clean equipment and food products stored in the space next to the handwash sinks which did not have splash guards. Informed the manager on duty (MOD) to have splash guards installed on the sides of the sinks adjacent to where clean equipment and food products stored
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 contaminationminorCode MN Rule 4626.1350AHandwashing
Official wording
Remove carpeting or similar material from the following unapproved areas: food preparation areas; walk-in refrigerators or freezers; warewashing areas; toilet room areas where handwashing sinks, toilets and urinals are located; refuse storage areas; wait stations; dressing rooms; locker rooms; janitorial areas; within 3 feet around permanently installed bars and salad bars, other food service equipment, and food storage rooms; or other areas where the floor is subject to moisture, flushing, or spray cleaning methods.
Inspector’s notes
Observed carpet installed in the establishment's dry food storage room. Informed the MOD to remove the carpet in the dry storage room, and seal the underlying cement floor with an smooth and cleanable floor coating or sealant to make smooth and cleanable surface.
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 record from Minneapolis Health Department, Apr 17, 2025 · Original Source