Routine
Apr 29, 2026
Official score: 98 · Understand this area’s scale
3 recorded violations
Official wording
Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
Inspector’s notes
Utensils used for mixing and stirring drinks were still being stored in a container of water. They must be stored dry and rotated out every 4 hours OR use a dipper well that will continuously drain off food particles.
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
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Some of the boba that had been cooked was at 116F and not being hot held. A method of ensuring that it is not being kept out of temperature (below 41 or above 135) needs to be developed so that it is discarded after 4 hours.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
Inspector’s notes
Several of the back ceiling light fixture in the kitchen area were out and the bulbs need to be replaced or new fixtures installed.
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, Apr 29, 2026 · Original Source