Restaurant · Minneapolis, MN

Moonlight Cafe #303

Name: Moonlight Cafe #303
Address: 200 Lake St W, Minneapolis, MN

200 Lake St W

Last inspected Aug 27, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine

Aug 27, 2026

Complete

Official score: 100 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.0033APermits, training, and postings

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

The facility still does not have a Certified Food Manager. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.

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 issues

minorCode MN Rule 4626.1390Handwashing

Official wording

Have a garbage can at handwashing sinks where paper towels are used.

Inspector’s notes

Garbage cans are needed at the hand sinks.

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.

Official 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

The scoop was laying in the ice with the handle in contact with the ice, instead of being stored with the handle up or out of the bin.

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 problems

Official record from Minneapolis Health Department, Aug 27, 2026 · Original Source

Routine

Aug 21, 2025

Complete

Official score: 100 · Understand this area’s scale

2 recorded violations

minorCode MN Rule 4626.0033APermits, training, and postings

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

At least one employee needs to attend a food safety class and submit an application to MDH to obtain a CFPM certificate. Go to the following website for more information. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

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 issues

minorCode MN Rule 4626.1390Handwashing

Official wording

Have a garbage can at handwashing sinks where paper towels are used.

Inspector’s notes

There should be at least 1 garbage can near the pair of hand washing sinks. Neither sink had a container for used paper towels.

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.

Sep 6, 2024

Complete

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode MN Rule 4626.0033APermits, training, and postings

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

At least one staff person needs to be a CFPM.

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 issues

Official record from Minneapolis Health Department, Sep 6, 2024 · Original Source

Routine

Aug 14, 2024

Complete

Official score: 90 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.0275DWater, plumbing, and sewage

Official wording

Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.

Inspector’s notes

Utensils were in a dipper well but the water was not running. This was set up and turned on immediately.

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 problems

criticalCode MN Rule 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

No employee illness log was being kept. A copy of a log was left with the operator.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode MN Rule 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

The sambusas in the display cooler were at 49F. The unit was adjusted immediately.

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 temperature

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

No test strips for verifying the sanitizer strength was available. Some will be ordered.

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 problems

minorCode MN Rule 4626.0033APermits, training, and postings

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

Currently there is no CFPM. Attend a class and submit your certificate of completion to the MDH. An application was left with the operator.

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 issues

Official record from Minneapolis Health Department, Aug 14, 2024 · Original Source