Routine
Aug 4, 2026
Official score: 98 · Understand this area’s scale
6 recorded violations
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed a leak on the faucet of kitchen handsink. Fix and maintain in working order.
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
Have hand soap at all handwashing sinks.
Inspector’s notes
Observed no soap at 2 handsinks. This was discussed and soap was supplied.
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
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed 2 hood canopies covered in heavy grease. Observed the tables, shelving and walls in the kitchen and gril area covered in food and grease residue. Clean at a frequency that keeps the areas mentioned clean.
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
Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
Inspector’s notes
Observed no lights working at the grill area where food is cooked and plated for customers. Fix the existing lights and turn them on when operating.
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
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Observed equipment in the kitchen stored on lower shelves being splashed with food from prep table. Observed plates at the grill full of food splashed from service prep area. Move these items to an area where they are protected from contamination.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s notes
Observed no ingredient list on the self-service soda machine. Provide the ingredients of the drink provided by the supplier.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Minneapolis Health Department, Aug 4, 2026 · Original Source