Routine
Feb 25, 2026
Official score: 96 · Understand this area’s scale
6 recorded violations
Official wording
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Observed small plastic cups being used as scoops at front coldwell unit. Discontinue this practice. Use scoops with handles and ensure that handle is not in contact with food item.
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
Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
Inspector’s notes
Provide an up to date Parasitic Destruction letter from your supplier regarding frozen fish that are served raw.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed numerous metal pans being stored in front counter hand wash sink. This was corrected by owner.
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
Store clothing and other personal items in lockers or other suitable places.
Inspector’s notes
Observed an employee jacket being stored on top of a bag of brown rice. Store employee belongings in a designated area away from food and utensils. Jacket immediately removed by owner.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Keep the physical facilities in good repair.
Inspector’s notes
Observed several missing ceiling panels missing above 3-comp sink. Replace the missing ceiling panels.
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 wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed shelving under front counter lined with cardboard / paper liners. Remove these from shelves so as to provide a smooth, non-absorbent surface.
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 record from Minneapolis Health Department, Feb 25, 2026 · Original Source