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Restaurant
Health Inspections.org

Caterer · Minneapolis, MN

Jailbreakers Catering LLC

2912 Fremont Ave N

Last inspected Apr 21, 2026 · View Map ↗ · Compare ↗

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Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

2 inspections

Routine

Apr 21, 2026

Complete

Official score: 94 · Understand this area’s scale

3 recorded violations

criticalCode MN Rule 4626.0805C1Chemicals

Official wording

Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

Inspector’s notes

Observed the chlorine sanitizer concentration at the dish machine to be 0 ppm. Person-in-Charge was instructed to use the 3- compartment sink until dish machine can produce proper concentration. Provide a chlorine sanitizer concentration between 50-200 ppm.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely
majorCode MN Rule 4626.1445Handwashing

Official wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s notes

Observed the paper towel at the dish machine handwashing sink to be empty. Make sure that paper towels are kept at each handwashing sink.

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 problems
minorCode MN Rule 4626.0033APermits, training, and postings

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 employee to have a State of Minnesota Certified Food Protection Manager (CFPM) certificate. Instructions on getting this certificate will be included in this report. Make sure that an employee gets and maintains a CFPM certificate.

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 issues

Official record from Minneapolis Health Department, Apr 21, 2026 · Original Source

Routine

Sep 27, 2024

Complete

Official score: 96 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.0300ACleaning and sanitizing

Official wording

Store all food: • In a clean, dry location • At least 6 inches above the floor

Inspector’s notes

Observed multiple containers of food products to be stored directly on the ground in the walk-in freezer. Person-in-charge was instructed to move the food containers onto racking when time allowed. Store food items at least 6 inches off the ground.

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 problems
minorCode MN Rule 4626.0830Equipment and utensils

Official wording

Only use single-service items one time.

Inspector’s notes

Observed a single use plastic container to be reused for the storage of turkey gravy in the walk-in freezer. Discontinue reusing single use containers.

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 issues
minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Observed the kitchen sanitizer bucket to have a concentration of 0 ppm Quat. The bucket was remixed during inspection and verified at a concentration of 400 ppm. Maintain sanitizer concentration as stated on chemical label.

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 problems
majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Observed there to be no sanitizer test kit onsite. Kitchen uses quat and chlorine sanitizer. Person-in-Charge was instructed to have sanitizer test kits to verify sanitizer concentration. Have appropriate sanitizer test kits onsite.

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 problems
majorCode MN Rule 4626.0390BFood temperature

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Observed freshly mixed coleslaw and salsa in the walk-in cooler and stand-up cooler to be cooling in a covered container. The containers were uncovered during inspection. Keep containers of cooling foods uncovered to help in the cooling process.

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 temperature

Official record from Minneapolis Health Department, Sep 27, 2024 · Original Source

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