Routine
Jul 20, 2026
Official score: 92 · Understand this area’s scale
7 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
Observed no Certified Food Protection Manager certificate on-site. Post the certificate as instructed.
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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed Styrofoam cups being used on-site. Per the City of Minneapolis Green To Go, Styrofoam to-go containers are not allowed. Use to-go containers that are either reusable, recyclable, or compostable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
Observed wet mops drying directly on the mop bucket. Wet mops must be allowed to air dry completely by hanging them on a mop rack or holder.
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 wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed no license posted. Ensure that your license is posted in a conspicuous location. Visible to the public.
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
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed menudo soup in a reach-in cooler stored in a large, deep container. Per discussion with the Person In Charge (PIC), the menudo had been prepared the day before and placed in the container to cool. The PIC was instructed to discontinue cooling foods in deep containers. Alternative cooling methods were discussed during the inspection.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed menudo soup prepared the previous day stored in a tightly covered container. Food must be cooled in a loosely covered or uncovered container until it has cooled down properly.
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
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed menudo soup in reach-in cooler stored in a deep container, tightly covered holding at 64F. The soup was prepared the previous day and did not cool properly. Food was discarded at time of inspection.
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, Jul 20, 2026 · Original Source