Routine
Oct 24, 2025
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Oct 24, 2025 · Original Source
Restaurant · Minneapolis, MN
1703 Lake St E
Last inspected Oct 24, 2025 · View Map ↗ · Compare ↗
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Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
Routine
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Oct 24, 2025 · Original Source
Routine
Official score: 100 · Understand this area’s scale
1 recorded violation
Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.
OBSERVED EMPLOYEE PHONE ON PREP COUNTER. LOCATE AREAS TO STORE EMPLOYEE BELONGINGS AWAY FROM FOOD PREPARATION AREAS TO PREVENT CONTAMINATION.
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 record from Minneapolis Health Department, Oct 14, 2024 · Original Source
Routine
Official score: 98 · Understand this area’s scale
1 recorded violation
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
OBSERVED MISSING PAPER TOWELS AT HAND SINK. PROVIDE A SUPPLY OF PAPER TOWELS AT EACH HAND SINK.
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 record from Minneapolis Health Department, Oct 4, 2023 · Original Source