Routine
Aug 26, 2026
Official score: 98 · Understand this area’s scale
6 recorded violations
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The metallic floor panel inside the walk-in cooler was rusted / and severely damaged. Shelves in the walk-in coolers were also rusted and need replacement. Note: Repair or replace all.
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
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Foods such as Sod drinks (can & bottles) and juices stored on the floor in the back storage areas. Note: Store all foods at least 6 inches above the floor
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 non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
The bottom inner surfaces of the glass display freezers/ cases in the retail areas grossly soiled and need thorough cleaning
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 at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
Inspector’s notes
The mop sink in the back storage area was broken/ not in operation. Note: Repair it to provide at least one operable mop sink in the facility.
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
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Food thermometer not provided onsite. Note: Provide and use it.
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
Label all food packages as required by the law.
Inspector’s notes
Prepackaged foods such as Joe's Carrot Cake, Joe's Mousse, Key lime Pie, and others displayed in display case for self-service at the retail area not labelled properly. Note: Properly label all prepackaged food items displayed for customers' self-service. For details, see the labeling information provided with report
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 record from Minneapolis Health Department, Aug 26, 2026 · Original Source