Routine
Oct 28, 2026
Official score: 90 · Understand This Area’s Scale
5 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 the establishment did not have an MDH-certified Food Protection Manager (CFPM) for this location with a certificate posted onsite. The MOD was instructed to ensure they employ an MDH-certified CFPM as soon as possible and that their certificate is posted onsite once obtained. The MOD was also reminded that the designated CFPM cannot serve as the CFPM for another store or 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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed several TCS foods (chicken at 48°F and ground beef at 47°F) in the walk-in cooler with temperatures above the maximum allowed of 41°F. The manager on duty (MOD) was instructed to adjust the cooler temps immediately and ensure it reaches 41°F or below within 2 hours. If not, all products must be moved to functioning coolers and the walk-n taken out of service until repaired. MOD was also advised to discard any TCS foods held above 41°F for more than 4 hours.
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
Separate raw animal foods from ready-to-eat foods.
Inspector’s Notes
Observed raw ground beef stored above cooked and ready-to-eat (RTE) foods in the walk-in cooler. The MOD was instructed to correct this immediately and ensure staff do not store raw animal foods next to or above cooked or RTE foods in coolers.
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 Wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
Observed the establishment did not have suitable test strips or a thermometer to manually verify the internal surface temperature of the high-temp dishwasher. The MOD was instructed to provide appropriate test strips or a thermometer and ensure staff use them at least once daily to confirm the dish machine reaches the required 160°F internal surface temperature.
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
LICENSE REQUIRED. It shall be unlawful for any person to conduct or operate a food establishment without obtaining a license thereof. The license issued under this chapter shall be known as a food license. No person shall engage in the business of selling food by vending machines without a license. Licenses are not transferable to other locations and individuals unless permitted in other sections of the ordinance. (99-Or-119,§ 1, 10-29-99)
Inspector’s Notes
Observed the establishment is operating this new 2nd-floor location without an approved food license. Management believed the existing 1st-floor restaurant license covered this space since both are owned and operated by the same entity. Explained to the MOD that, per clarification from the City’s Business Licensing management, a separate food license is required for the new 2nd-floor space. Informed the MOD they MUST apply for a restaurant license as soon as possible, and to contact their area Business Licensing (BL) inspector for any questions related to this requirement. The BL inspector's contact info are: Kris Stichter, Lead Inspector Business Licensing Division 612-673-2593 Kristina.Stichter@minneapolismn.gov
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 record from Minneapolis Health Department, Oct 28, 2026 · Original Source