Restaurant · Minneapolis, MN

Frgmnt Coffee Shop

Name: Frgmnt Coffee Shop
Address: 43 Main St Se, Minneapolis, MN

43 Main St Se

Last inspected Oct 1, 2025 · View Map ↗ · Compare ↗

Read Reviews on Google

Complete

Get the next inspection, free.

We'll email you when Frgmnt Coffee Shop has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine

Oct 1, 2025

Complete

Official score: 96 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.0033DPermits, training, and postings

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

A certified food manager was found in the MDH database but it is not posted. Make sure that the certificate is posted on site.

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 issues

minorCode MN Rule 4626.0435AFood source and labeling

Official wording

Label all food packages as required by the law.

Inspector’s notes

Food in the grab and go cooler is missing required items from their labels. Labels are missing: -business name and address where they are prepared or packed -net quantity of contents Labeling guidance document provided with report.

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 problems

criticalCode MN Rule 4626.0408BFood temperature

Official wording

When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

Inspector’s notes

Establishment uses time as a control for half & half in insulated containers. A timer is used to indicate 4 hour time frame but the time had not been started by staff. Make sure that staff are trained to use the timer as indicated by your time as control policy. Discussed with management.

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 temperature

Official record from Minneapolis Health Department, Oct 1, 2025 · Original Source

Follow-Up

Apr 10, 2024

Complete

Official score: 92 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Minneapolis Health Department, Apr 10, 2024 · Original Source

Routine

Mar 27, 2024

Complete

Official score: 80 · Understand this area’s scale

4 recorded violations

majorCode MN Rule 4626.0408AOther

Official wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s notes

Time as a control is used for half and half in insulated containers. There is no written policy on site. Facility has the template for the written policy on site but has filled it out. Develop the policy and have available during inspection.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode MN Rule 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

An employee illness log is onsite but person in charge did not know the symptoms that must be reported. Discussed employee illness policy requirements with PIC. Additional guidance documents were left on site.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode MN Rule 4626.0845CCleaning and sanitizing

Official wording

Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

Inspector’s notes

Pitchers and spoons used for frothing and dispensing milk are not fully washed and sanitized every 4 hours. Ensure these are brought in back to be fully washed, rinsed and sanitized every four hours. Suggest doing this at the same time as the insulated half and half containers are switched out as these are also on a 4 hour system.

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 problems

minorCode MN Rule 4626.0033DPermits, training, and postings

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

The Certified Food Protection Manager certificate is not posted or otherwise available on site. Make sure the certificate is posted.

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 issues

Official record from Minneapolis Health Department, Mar 27, 2024 · Original Source