Routine
Aug 6, 2026
Official score: 84 · Understand this area’s scale
8 recorded violations
Official 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 Certified Food Protection Manager certificate on-site. One full-time staff member must hold a State of MN-issued certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed Styrofoam to-go containers continue to be used on-site. Per the City of Minneapolis Green To Go Ordinance, Styrofoam to-go containers are prohibited. This violation has been documented and discussed during previous inspections. A citation has been issued.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Observed the hot service line in the buffet room operating without a conveniently located handwashing sink. A handwashing station must be easily accessible to facilitate proper handwashing.
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
Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.
Inspector’s notes
Observed exterior doors to the facility propped open without adequate protection against the entry of insects and other pests. Keep all exterior doors closed or provide approved pest protection, such as a screen door.
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
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 a need for a handwashing station in the buffet room. Plans must be submitted to the Health Department before the installation of a handwashing sink for approval.
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 non-food contact equipment surfaces clean.
Inspector’s notes
Observed multiple non-food contact surfaces to be heavily soiled with grease and/or dust, including the hood canopies, walk-in cooler fan, walk-in cooler shelves, and exterior surfaces of cooking equipment. Remove grease and dust and maintain a cleaning schedule to ensure these surfaces remain clean.
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
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Observed a lack of active managerial control due to repeated violations that have not been resolved. The Person In Charge has not demonstrated effective oversight of food safety and compliance. Address all repeated violations.
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
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed fruit flies in the kitchen area. Ensure conditions that support fruit fly activity are addressed by cleaning floors, drains, and other affected areas. Implement effective pest control measures.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Minneapolis Health Department, Aug 6, 2026 · Original Source