Routine
Jun 2, 2026
Official score: 94 · Understand this area’s scale
10 recorded violations
Official wording
Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
Inspector’s notes
Observed single service items stored in unfinished basement area under water lines. Ensure items are stored properly and 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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed prep cooler holding time/temperature controlled for safety foods above 41F. Ensure all equipment is maintained in good repair.
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
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no current certified food protection manager(CFPM) certificate posted. Ensure current CFPM certificate is posted.
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
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Observed the menu (online and printed) is missing the consumer advisory notation for animal foods offered to be cooked under the required temperature (2 eggs and hashbrowns, and the burgers). Ensure consumer advisory is on each animal food which is offered to the consumer below the required cooking temperature.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed prep cooler was holding time/temperature controlled for safety (TCS) foods above 41F. Ensure all cold-holding TCS foods are maintained at 41F and below to prevent pathogen growth. At time of inspection discussed cooler with PIC foods were stocked in the cooler less than an hour before the inspection. Had PIC move items that were above 41 to a unit holding at 41F and below. Discussed getting the unit serviced before using again.
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 the plumbing system in good repair.
Inspector’s notes
Observed leak down stairs next to hot-water heater and on old, unused equipment. Ensure the plumbing system is maintained in good repair.
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
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed excessive unused equipment, and boxes in basement. Ensure all unnecessary items are removed from the premises.
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
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
Inspector’s notes
Observed gap under basement door that leads outside. Ensure outside openings are sealed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed mouse feces in basement with harborage conditions of clutter, water stained boxes, and unused equipment with food debris. Ensure pests are controlled.
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 wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed ice cream scoop in basement in container of room temperature water. Observed tongs stored in sanitizer solution in bucket. Ensure in-use utensils are properly stored on a clean, sanitized 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, Jun 2, 2026 · Original Source