Routine
Mar 26, 2026
Official score: 94 · Understand this area’s scale
6 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
A CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE WAS NOT AVAILABLE. ENSURE SOMEONE AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND POST IT IN A VISIBLE LOCATION. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
Inspector’s notes
A MOP SINK IS REQUIRED IN LOWER LEVEL SINCE FOOD IS STORED THERE.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial 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 A FOOD PLAN REVIEW BEFORE INSTALLING NEW MOP SINK IN LOWER LEVEL.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED THE LARGE DISPLAY COOLER AND THE PREP LINE COOLER HOLDING FOODS ABOVE 41*F. SEE TEMPERATURE CHART FOR DETAILS. THE PREP LINE COOLER HAD RECENTLY BEEN TURNED UP SINCE FOOD WAS FREEZING, BUT PERSON IN CHARGE TURNED THE DIAL DOWN AGAIN. THE PIC ADJUSTED TEMPERATURE DIAL ON LARGE PREP LINE COOLER AS WELL. MONITOR TEMPERATURES FOR BOTH UNITS. IF TEMPERATURES DO NOT DECREASE WITHIN A COUPLE HOURS, CALL FOR REPAIR OF UNIT(S).
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 THE LARGE DISPLAY COOLER AND THE PREP LINE COOLER HOLDING FOODS ABOVE 41*F. SEE TEMPERATURE CHART FOR DETAILS. THE PREP LINE COOLER HAD RECENTLY BEEN TURNED UP SINCE FOOD WAS FREEZING, BUT PERSON IN CHARGE TURNED THE DIAL DOWN AGAIN. THE PIC ADJUSTED TEMPERATURE DIAL ON LARGE PREP LINE COOLER AS WELL. MONITOR TEMPERATURES FOR BOTH UNITS. IF TEMPERATURES DO NOT DECREASE WITHIN A COUPLE HOURS, CALL FOR REPAIR OF UNIT(S).
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 the physical facilities in good repair.
Inspector’s notes
OBSERVED FLOOR DAMAGE NEAR THE LOWER COOLER IN PREP AREA. 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 record from Minneapolis Health Department, Mar 26, 2026 · Original Source