Routine
Mar 5, 2026
Official score: 92 · Understand this area’s scale
8 recorded violations
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Business license not posted. Post.
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
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No illness log available during inspection. Log provided with report. Record all instances of employee illness, including call-in's.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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
No CFPM. A fulltime employee must pass a food safety class. After passing the class, register with the state: Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Measured food above 41 degrees inside prep cooler (see temps above). Food was stocked 3 hours ago. Instructed to use up TCS food or discard within 3 hours. Use 6-hour time as a public health control until repaired. Use or discard all TCS food every 6 hours. Keep track of time. A service request was put in immediately on site.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
1. Prep cooler temperature elevated. Repair. 2. Dish machine thermometer gauge is not in operation. Repair. 3. Hood is missing baffle. Install.
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
1.Observed the walls under dish machine soiled. 2. Observed mouse droppings on floor. 2. Observed floors heavily soiled, particularly in the following areas: - Under dry storage rack - Under soda storage rack - Office - Floor around fryer Clean and maintain.
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
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 droppings on floor. Clean floors and work with pest control operator.
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
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the following areas soiled: 1. Walk-in cooler handle 2. Interior door of walk-in cooler. 3. Interior and exterior of dish machine Clean and maintain.
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, Mar 5, 2026 · Original Source