Routine
Jun 30, 2026
Official score: 94 · Understand this area’s scale
6 recorded violations
Official wording
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed beef tripe meat thawing in standing water in the two-compartment sink. The Person In Charge (PIC) was asked to discontinue this method and ensure that food is thawing using one of the approved methods listed above.
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
Keep the plumbing system in good repair.
Inspector’s notes
Observed a leak form the faucet at the handwashing sink adjacent to the cook line. Have the faucet repaired or serviced.
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
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Observed consumer advisory and asterisk missing from menu item that offers the consumer the option to order undercooked eggs. Provide a consumer advisory warning for menu items discussed during the inspection.
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
Observed black plastic to-go containers being used on-site. Per the city of Minneapolis Green To Go Ordinance, black plastic is not allowed. Use recyclable plastic that is allowed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed the ice scoop stored directly in the ice bin. Ice scoops should not be buried in ice, as this can lead to cross-contamination. Store the ice scoop in a clean, protected location outside the ice or in a holder.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed partially cooked meat, cooked and raw chicken holding around 45F in undercounter cooler under cookline. The cooler is opened frequently during periods of high customer volume. Monitor food temperature and discontinue using the cooler if not able to maintain food at 41F or below.
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 record from Minneapolis Health Department, Jun 30, 2026 · Original Source