Routine
Jun 26, 2026
Official score: 94 · Understand this area’s scale
5 recorded violations
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed food stored for service in domestic non-commercial refrigerator inside unit 142. All food for service must be stored in a commercially certified unit.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Measured butter above 41 degrees inside 1 door refrigerator in lobby area. Adjust unit and monitor temperature to ensure temperature is maintained at or below 41 degrees.
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
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 non-recyclable lids and PE-lined cups in lobby for customer use. Obtain compostable or recyclable cups and lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
LICENSE REQUIRED. It shall be unlawful for any person to conduct or operate a food establishment without obtaining a license thereof. The license issued under this chapter shall be known as a food license. No person shall engage in the business of selling food by vending machines without a license. Licenses are not transferable to other locations and individuals unless permitted in other sections of the ordinance. (99-Or-119,§ 1, 10-29-99)
Inspector’s notes
Observed establishment serving non-packaged coffee on two floors of hotel. Establishment also serves unpackaged milk/juice, pastries, and whole fruit. The approved food license is a confectionary license which is limited to serving prepackaged food only as there is no approved 3-compartment sink or prep sink (for unwashed fruit) on site. The hand sink in room 142 is in an unapproved food prep area. Per your plan review, you were only approved for prepackaged food. All service of unpackaged food and beverages needs to be ceased until a proper plan review and application are submitted and approved.
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
Plans are required to be submitted if you wish to continue to serve coffee and other unpackaged food/beverages.
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 26, 2026 · Original Source