Routine
Aug 17, 2026
Official score: 82 · Understand this area’s scale
15 recorded violations
Official wording
(a) Summary closure conditions. The manager of environmental health may summarily close any licensed food establishment for the following reasons: (1) Any one of the following conditions exist on, or result from, the operation of the licensed premises: a. Evidence of a sewage backup in a food establishment to such an extent that the floor in food preparation, storage or warewashing areas has been flooded. b. No potable hot or cold water under pressure to a food establishment to such an extent that handwashing, warewashing, food preparation, or toilet facilities are not operational. c. A lack of electricity or gas service to a food establishment to such an extent that handwashing, warewashing, food preparation, or toilet facilities are not operational. d. Evidence of an ongoing food-borne illness caused by the operation of the establishment. e. More than one violation within thirty (30) days of holding potentially hazardous foods between fifty (50) degrees Fahrenheit and one hundred thirty (130) degrees Fahrenheit. f. Lack of an accessible, previously approved handwashing facility in the food preparation area, or three (3) violations within thirty (30) days for improper maintenance of approved handwashing facilities, such as lack of soap or single-service hand towels. g. Lack of an approved and presently operable dishwashing system on-premises, where food preparation utensils and/or reusable eating utensils are used as part of the business. h. The presence of gnawed or rodent contaminated (urine stained) food product. i. An infestation of rodents to such an extent that one (1) live mouse or rat is observed within the premises of the food establishment or there is the accumulation of fresh mouse droppings in more than one (1) location in either the food preparation or storage areas, or the presence of fresh rat droppings in one (1) location in the food storage or preparation areas. j. An infestation of cockroaches in the premises to such an extent that six (6) or more
Inspector’s notes
Observed large amount of rat feces throughout the facility, under hand washing sink, by water heater, along window side of the facility, and under coolers and shelving. Observed live (6-8) cockroaches on walls and under wall coverings, in multiple life stages throughout the facility. Observed cockroach frass (droppings) under FRP wall covering in kitchen. Harborage conditions exist throughout the facility with food debris and grease build up at cook line. Wall coverings are not sealed, and multiple holes exist through facility. These conditions support an emergency closure of a food establishment under subpart (j) and (i) of this ordinance. Ensure facility is cleaned, contaminated food, food packages, and single-use items are discarded. Ensure outer openings are protected from pests, and walls are smooth, easily cleanable and sealed. Ensure harborage conditions are eliminated and a Certified Pest Control Personnel is working with the facility to prevent ongoing pest issues. Facility is ordered to close, closed order was posted on the door, and facility cannot reopen until a reinspection is completed by the regulating authority. Reinspection must be requested in writing when facility is ready to reopen.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed excessive rat droppings throughout kitchen, under shelving, under coolers, under hand washing sink, and next to the hot-water heater. Including but not limited to: dining room, front counter, cooking area, dish area, and in backroom. Observed several (6-8) live cockroaches throughout food prep area and front dining area. Ensure pests are controlled.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Discontinue using restricted-use pesticides that do not meet the requirements of 40 CFR 152, subpart 152, subpart A section 152.1.
Inspector’s notes
Observed raid bug spray, and powdered ant killer throughout the facility. Ensure only licensed pest control operators are applying pesticides, and pesticides are allowed in a food facility.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Keep the physical facilities in good repair.
Inspector’s notes
Observed walls and wall coverings were not sealed. Observed hole in wall next to hot-water heater, and large opening to the water line in dish area. Observed holes in wall next to plumbing. Observed walls damaged and not sealed. Ensure the physical facilities are kept in good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s notes
Observed rat droppings and cockroaches in facility. Ensure the services of a licensed pest control operator are obtained, facility is treated, and reports are kept on site.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed cold-holding time/temperature controlled for safety (TCS) foods above 41F like cut lettuce at 71F, and cooked goat meat at 41F in a cold-holding unit with air temperature of 71F. Foods were discarded at time of inspection. Ensure TCS foods are at 41F and below to prevent pathogen growth that can lead to foodborne illness.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed prep cooler was holding foods above 41F. Ensure equipment is maintained in good repair.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed food utensils inside hand washing sinks. PIC moved items. Observed food employee fill pitcher with water at hand washing sink. PIC discussed with employee. Ensure hand washing sinks are used exclusively for hand washing purposes to ensure contamination does not occur.
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.
More about handwashing problemsOfficial wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed hand washing sinks were missing signs reminding employees to wash hands. Ensure signs are posted.
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.
More about handwashing problemsOfficial wording
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed raw chicken thawing in the prep sink without water running on it. Chicken was still frozen. Ensure thawing is done so the food doesn't go over 41F by placing it in the cooler, or placing it under cold-running water or other approved method. At time of inspection PIC moved the chicken to the cooler.
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
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed no test kit for sanitizer used in facility. Ensure there is a test kit for each type of sanitizer.
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
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed styrafoam to-go containers for food. Ensure all food containers are recyclable (#1, #2, or #5 non-black plastic), reusable, or compostable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
Inspector’s notes
Observed violations pertaining to cleaning and sanitizing, presence of pests, equipment in disrepair, toxic chemicals, cold-holding temperatures. Ensure the person in charge is trained and able to demonstrate their knowledge about food safety and maintaining safe food practices.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial 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 no one with the Minnesota certified food protection manager certificate (CFPM). Ensure one person, with the ability to oversee food workers, obtains CFPM certificate and it is posted in the restaurant.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no illness log available at time of inspection. Ensure a illness log is kept on site and employee illness symptoms are recorded as required.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Aug 17, 2026 · Original Source