Routine
Aug 11, 2026
Official score: 94 · Understand this area’s scale
3 recorded violations
Official wording
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Observed no consumer advisory on the menu for the undercooked fish. Ensure there is a consumer advisory on the menu and a notation next to each animal product that can come undercooked.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed items in the reach in cooler above 41F. Items listed in the Observations section of this report. At time of inspection PIC discarded potato salad, curry, miso cod, cooked rice, and miso soup. Ensure time/temperature controlled for safety foods are at 41F and below to prevent pathogen growth. Discussed temperature of the kitchen with PIC at time of inspection. Most coolers cannot hold food at 41F and below if the air temperature is over 85F. Air temperature around coolers was around 90-100F.
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 basement freezers with ice build up and gaskets loose. Observed reach in cooler holding food above 41F. Ensure all equipment is maintained in good repair.
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, Aug 11, 2026 · Original Source