Routine
Jan 23, 2026
Official score: 98 · Understand this area’s scale
3 recorded violations
Official wording
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
NO ASTERISK DENOTING 3 BURGERS ON MENU AS RAW OR UNDERCOOKED OPTIONS. ADD ASTERISK TO ALL MENU ITEMS THAT CAN BE SERVED UNDERCOOKED.
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
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s notes
2 OPEN BEVERAGES OBSERVED IN KITCHEN. USE APPROVED BEVERAGE CONTAINERS WITH A LID AND STRAW.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial 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
JUSTIN ROSILLO'S CFPM CERTIFICATE EXPIRED ON 06/28/2025. EMPLOY ONE FULL TIME UP TO DATE 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 issuesOfficial record from Minneapolis Health Department, Jan 23, 2026 · Original Source