Follow-Up
Aug 13, 2026
Official score: 96 · Understand this area’s scale
5 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
Observed no state of MN certified food protection manager for establishment. Provide a current state of MN CFPM. Operator stated they have been in contact with a representative from ServSafe and are in the process of scheduling an upcoming approved class for seven staff to attend. Upon completion class and passing of exam, staff to apply for state certification. Once a state of MN CFPM certificate has been received, post certificate on site. At a minimum, one person must be state certified 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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed progress made on cleaning of the wall behind the main floor dishwasher. Provide additional cleaning and maintain area in a clean condition.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the basement walk in freezer with a lot of ice buildup. Per operator a work order has been placed, and unit will be repaired on 8/14/26. Maintain freezer in a sound working condition.
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
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Observed the consumer advisory on the menu for the OD burger to not be complete. Provide the following statement on both the in house and online menus: *These items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Operator to make revisions to both menus.
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
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed the presence of drain flies in the establishment. Facility has contacted their contracted pest control operator for more frequent servicing (once per week). Operator to continually monitor activity and increase servicing schedule if needed.
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 record from Minneapolis Health Department, Aug 13, 2026 · Original Source