Routine
Dec 2, 2025
Official score: 98 · Understand this area’s scale
3 recorded violations
Official wording
Keep the physical facilities in good repair.
Inspector’s notes
Observed the floor seal to be deteriorating in most areas of the basement, in front of prep table, cooler, freezer, hand sink etc. Floor is required to be quarry tile where hand sinks, mop sinks, and coolers are located. 1/8th inch epoxy is allowed in dry storage areas.
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
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed old food debris on can opener and holder. Instructed to clean and sanitize. Corrected on site.
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
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
Inspector’s notes
A utility style hand sink downstairs is used as the mop sink as well. There is a bathroom adjacent, but hands must be washed after leaving the bathroom at a prep area hand sink. Install a separate mop sink downstairs or separate hand sink.
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 record from Minneapolis Health Department, Dec 2, 2025 · Original Source