Routine
Nov 17, 2025
Official score: 92 · Understand this area’s scale
7 recorded violations
Official wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
Inspector’s notes
There is no 3 basin sink on site. There is a chlorine dish machine that is the sole means of warewashing. There must be a 3 basin sink installed on site as a backup for the dish machine if it fails or is not functioning properly. Provide a 3 basin sink on site for a backup method of warewashing for the dish machine. Submit plans to the health department before installing a 3 basin sink.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Plans will need to be submitted to the health department for the installations of th 3 basin sink and the vent hoods. Submit plans for both of these items.
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
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
Vent hoods are shallow length and the cooking equipment extends beyond it. Equipment will either need to fit beneath the hood or a new ventilation system will need to be installed. Contact the City of Minneapolis for plan review before installing new hoods if that is the chosen option.
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 issuesOfficial wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
The FRP (fibreglass reinforced plastic) wall has a hole below the main handwashing sink in the kitchen. There is also a hole in the wall behind the main dish machine's spray sink. Discussed with Owner that the walls must be smooth and easily cleanable throughout the establishment. Additionally, pests can take up residence within the walls if they can get into them. Seal holes in wall below handwashing sink and underneath dish machine's spray sink with approved materials.
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
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
Soda dispensers in the basement are stored on unfinished cement floor with no ceiling above. This is open to possible contamination from plumbing leaks. Floors, walls and ceilings in areas that food and food equipment is stored must be made of approved finishes.
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
Have a test kit for the type of sanitizer used.
Inspector’s notes
There was no quat sanitizer test kit available on site for the facility to monitor the concentration of the quat sanitizer. Provide a quat sanitizer test kit for facility to ensure that quat sanitizer is within safe and effective range at all times.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Dill dressing was observed actively cooling in the Walk In Cooler with the lids tightly covering the containers. Discussed with Co-owner that when foods are cooling, they should be uncovered, in thin layers and spread out to cool most rapidly. Co-owner removed lids immediately. Retrain staff to cool foods uncovered, unstacked and spread out.
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, Nov 17, 2025 · Original Source