Routine
Jul 22, 2026
Official score: 90 · Understand this area’s scale
6 recorded violations
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed an extensive plumbing leak at 3-comp sink. Repair leaking plumbing.
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
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed mayo house dressing made on premises dated 6/19/26 well over 7 day limit. Mayo house dressing was discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Keep the physical facilities in good repair.
Inspector’s notes
The paper towel dispenser at front hand wash sink was not dispensing any paper towels. It appears that the dispenser battery was not working. Repair or replace paper towel dispenser.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
There were no hand wash signs installed at both hand wash sinks. Provide hand wash signs at hand sinks.
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 problemsOfficial wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed numerous TCS cold foods at unapproved temperatures. In Coldwell unit observed salmon mix at 46*F, salmon at 52*F and tuna at 55*F. In back room observed shrimp at 65*F and shell eggs at 55*F. Maintain cold TCS foods at 41*F or less. Note: Establishment only open for business 3 hours a day - owner indicated he was using time as public health control although no written procedures on site.
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
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Develop and keep on file written procedures for the use of Time As Public Health Control for Sushi Rice and other TCS foods using time. See attachment. Note: Establishment is only open 3 hours from 11:00AM - 2:00PM.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Jul 22, 2026 · Original Source