Routine
Jul 15, 2026
Official score: 96 · Understand this area’s scale
5 recorded violations
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
No staff member has a certified food safety manager certificate available on-site. People working were not aware if anyone had that certificate. Ensure that at least one staff member holds a State of MN-certified food safety manager certificate and that it is posted on-site.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
All TCS foods in the display case facing the south wall were holding between 47 and 48 degrees F. The product was moved to another unit. Ensure that all cold TCS foods are held at or below 41 degrees F.
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
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Styrofoam take-out containers on-site. Discontinue procuring these products as they are unapproved. Ensure that all takeout containers conform to the city's Green To Go ordinance. A factsheet is being provided with this report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
Multiple cases of single-use cups and hinged containers were stored on the floor in dry storage. These cases were moved off the ground during the inspection. Ensure that all single-use containers are stored at least 6 inches off 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 area of the malt mixers directly above the malt cup was soiled with food debris splatter. Clean and maintain all non-food-contact surfaces of equipment.
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 record from Minneapolis Health Department, Jul 15, 2026 · Original Source