Routine
Sep 15, 2025
Official score: 94 · Understand this area’s scale
5 recorded violations
Official wording
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Contact Mohamed from our office about getting a plan review approved for the walk in.
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
The business license must be posted where it can be easily seen.
Inspector’s notes
Although the license was on site, it should be posted so it is visible.
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
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
There were a number of pans of egg roll that had been prepared on different days, that were not datemarked. Make sure that all items kept more than 24 hours are date marked and discarded within 7 days.
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 wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
The kitchen handsink near the dishwashing area was blocked with a garbage can. This was moved immediately.
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
Linens and napkins must not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new customer.
Inspector’s notes
A wet towel was covering some of the rice noodles near the cookline. It was immediately removed. Instead, use a wet paper towel in a single use type setting and discarding after each use.
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 record from Minneapolis Health Department, Sep 15, 2025 · Original Source