Routine
Jun 12, 2026
Official score: 94 · Understand this area’s scale
3 recorded violations
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
There is no means of sanitizing utensils on site. Provide one of the following to allow for sanitizing of utensils: 1.) Sanitizing commercial dishwasher 2.) 3 basin sink for washing rinsing and sanitizing Contact the City of Minneapolis before installing either of the required items so that it can be approved before being installed.
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
Post the Certified Food Protection Manager certificate.
Inspector’s notes
The certificate that is posted for the Certified Food Protection Manager (CFPM) is not in the Minnesota State registry. Have the designated CFPM apply to the State of Minnesota to be registered there as a CFPM with their Certificate. Follow the below link: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Once the CFPM is registered with the State of Minnesota and has obtained the certificate, post certificate in establishment for inspectors to verify during inspection. Maintain a current CFPM at all times for establishment.
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
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Submit plans to the City of Minneapolis before installing the commercial dish machine or the 3 basin sink required for sanitizing utensils. Apply at this link below: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/
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, Jun 12, 2026 · Original Source