Routine
Aug 31, 2026
Official score: 90 · Understand this area’s scale
14 recorded violations
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed dish machine was in disrepair. 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 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
Observed no one with the Minnesota Certified Food Protection Manager certificate. Ensure someone with the ability to oversee food employees is obtains the certificate and it is posted.
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
Provide sinks and drainboards of warewashing equipment that are self-draining.
Inspector’s notes
Observed the drain board of the ware washing three-compartment sink was altered with a water filter. Ensure drain-boards are self-draining, smooth and easily cleanable.
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
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed black plastic coffee lids used for to-go drinks. Ensure to-go items are recyclable ( #1, #2, #5 non-black plastics), re-usable, or compostable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
All food must be from approved sources.
Inspector’s notes
Observed several "milk cakes" for sale in display cooler. PIC explained the food was made on site, there is no baking equipment or hood system on site. Ensure all foods are from an approved source. At time of inspection PIC was educated on the approved source and cannot sell the cakes without a receipt from a licensed food facility for the cakes.
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 wording
Discontinue the use of a food preparation sink for anything other than food preparation.
Inspector’s notes
Observed dirty dishes in food prep/dump sink. Ensure food prep sinks are used only for food preparation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed foods like box of mangos, stored in basement storage area on the ground, or less than six inches from the ground. Ensure all foods are in a clean, dry location at least six inches above the ground.
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
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Observed cakes made on site. Ensure plans are submitted to the City of Minneapolis before adding menu items that require additional equipment. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/
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
Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
Inspector’s notes
Observed single-service items stored on basement ground, and outside of the protective coverings. Ensure single-service and single-use items are stored properly.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed loose food topping being stored in black storage container. Ensure all food-contact equipment is made of food-grade materials which are able to be washed, rinsed, and sanitized.
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
Store clothing and other personal items in lockers or other suitable places.
Inspector’s notes
Observed personal food items stored with retail food items in basement cooler. Ensure personal items are separated from food items by having lockers or other suitable places like a labeled area of the cooler that prevents contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed food topping stored in basement, uncovered. Ensure food is covered when in storage to prevent contamination.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed excessive clutter in basement and unused equipment and items. Ensure all un-used equipment, and items are removed to assist with easy cleaning.
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
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no employee illness log available at time of inspection. Ensure a log to record employee foodborne illness symptoms is kept and available. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/
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, Aug 31, 2026 · Original Source