Routine
May 29, 2026
Official score: 96 · Understand this area’s scale
4 recorded violations
Official wording
Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
Inspector’s notes
Observed parasite destruction letter on file from supplier was date Jan 2025. Ensure you receive an updated letter every year from your suppliers and keep on file.
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
Include allergen delcaration of the food label.
Inspector’s notes
Observed sesame missing from the allergen declaration portion of the labels on packaged sushi. Ensure labels are declaring all of the major 9 food allergens as required by law.
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 problemsOfficial wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed food debris on floor underneath equipment. Clean frequently and maintain clean.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed cup in bottom portion of prep cooler placed to catch dripping water. Repair cooler so there is no leak.
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 record from Minneapolis Health Department, May 29, 2026 · Original Source