Routine
Sep 2, 2026
Official score: 100 · Understand this area’s scale
1 recorded violation
Official wording
Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
Inspector’s notes
Observed watermelon for sale that is cut on site. This kitchen does not have the required prep sink to rinse produce prior to cutting. Discontinue cutting fresh produce without a prep sink.
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, Sep 2, 2026 · Original Source