Routine
Jun 10, 2026
Official score: 92 · Understand this area’s scale
8 recorded violations
Official 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 #6 plastic for to go containers. Obtain compostable or recyclable materials as described above. Discontinue use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
No test strips on site for quat sanitizer. Obtain.
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
Observed waffle batter covered while in cooling mode inside refrigerator. Keep uncovered until temperature reaches 41 degrees or less. Item was uncovered.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed buildup of ice on condenser inside of walk-in freezer. Remove build up and adjust if needed.
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed floors with buildup of debris throughout establishment kitchen area, especially: 1. Under equipment and shelving 2. Bathroom 3. Around mop sink 4. Under 3 compartment sink Clean and maintain.
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 the plumbing system in good repair.
Inspector’s notes
Observed toilet water running nonstop. Repair.
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
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
Observed waffle batter on counter without a time marking. Batter was made 2.5 hours ago. Discard or use in 1.5 hours. All waffle batter stored on counter needs to be labeled or a timer used to signify when 4 hours is up. All batter needs to always be used or discarded within 4 hours.
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
The business license must be posted where it can be easily seen.
Inspector’s notes
Business license expired. Post current license.
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 record from Minneapolis Health Department, Jun 10, 2026 · Original Source