Routine
Sep 4, 2025
Official score: 94 · Understand this area’s scale
3 recorded violations
Official wording
Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
Inspector’s notes
Observed no letters onsite or in file providing parasite freezing information. Obtain this information from your fyellowtail tuna provider. This was discussed with operator and is an ongoing violaiton.
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 and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
Inspector’s notes
Observed no onsite or file papers from SALMON aquafarm listing the food fed to fresh raw salmon served at the facility. Obtain the information required from the aquafarm which raised the salmon. This was discussed and is an ongoing violation.
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
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Observed no consumer advisory on the menu (onsite and online) depicting the raw sushi dishes. Provide an indicator listing the menu items served raw AND provide the consumer advisory by linking the indicator items. This was discussed with the operator.
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, Sep 4, 2025 · Original Source