Routine
Feb 9, 2026
Official score: 96 · Understand this area’s scale
4 recorded violations
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Maintain an employee illness log for all areas of the business that can be easily referenced if needed by the health department. An illness log was given to the operator.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Post the license in a conspicuous location.
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
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s notes
A fly strip was observed over the tortilla processing area, where dead insects/parts could potentially fall into the tortillas. Remove this.
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 wording
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Tortillas that had been processed were observed loosely covered while cooling overnight. Because they were not completed covered/sealed, there is a potential that pests could still access them overnight. Ensure that these are stored in sealed containers.l
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 record from Minneapolis Health Department, Feb 9, 2026 · Original Source