Routine
Jul 15, 2026
Official score: 100 · Understand this area’s scale
7 recorded violations
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Clean and organize stored items in closets and back rooms so floors can be routinely cleaned and monitored for pests.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Front mens restroom and front bar needs a handwashing sign. Signs left on site with owner.
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 wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Business license is not posted. Contact 612-673-2080 to obtain a copy of your license and post.
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 control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Small amount of fruit flies in back bar.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial 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
Colored "solo" pint cups are #6 plastic. These are not recyclable. Recyclable plastics include plastics labeled as #1,2 or 5 and cannot be black. See our Green to Go website linked below or contact your inspector for guidance. Green To Go - City of Minneapolis
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed ice scoop stored on top of ice machine. This is not approved location to store as it is not routinely cleaned and sanitized. Discussed approved locations. Some approved locations are: -in the ice with the handle stored out of the ice -in a clean and sanitized pan -in the ice bucket -in an affixed ice scoop holder
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
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Clean and sanitize the inside of the ice machine, specifically the underside of the baffle.
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 contaminationOfficial record from Minneapolis Health Department, Jul 15, 2026 · Original Source