Routine
Mar 31, 2026
Official score: 100 · Understand this area’s scale
5 recorded violations
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Walk in cooler not in working order. Repair cooler.
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
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed unused equipment in grocery area and in storage areas. Remove unused equipment to clear up clutter and assist with pest management.
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed floors/walls/ceilings in need of cleaning. Clean and maintain 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
Remove dead or trapped birds, insects, rodents, and other pests.
Inspector’s notes
Observed 2 dead mice caught in sticky traps underneath equipment/shelving units. Inspect traps daily and remove any dead/caught pests. Discussed with operator. Inspector will follow up on this within 2 weeks.
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
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed shelving to be heavily soiled with dust and debris. Discussed with operator. A deep clean is needed. Inspector will follow up on this within 2 weeks.
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 record from Minneapolis Health Department, Mar 31, 2026 · Original Source