Routine
Apr 23, 2026
Official score: 96 · Understand this area’s scale
7 recorded violations
Official wording
Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
Inspector’s notes
Celery was observed being washed in the sanitizer sink of the 3 basin sink at the time of inspection. This process is required to be done in a separate sink specifically designated for food preparation. Install a food preparation sink in the establishment to wash produce. Before installing a food preparation sink, submit a food plan review to the City of Minneapolis: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/
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
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Interior food contact surfaces of the ice machine was observed soiled with an accumulation of slime mold at the time of inspection. Discussed with Manager that the frequency of cleaning the machine may need to be increased, especially for the upcoming warmer spring and summer months. Maintain ice machine food contact surfaces clean to sight and touch.
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
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Floors, walls and ceiling throughout the basement storage areas and liquor storage areas were unfinished and exposed brick. Provide approved finishes to enclose the space to allow for storing food, food equipment, linens and utensils. Contact City of Minneapolis Plan Review before providing these finishes to ensure materials used are approved for commercial use: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/
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
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
Submit plans to the City of Minneapolis for a food plan review before installing a food preparation sink in the kitchen. Contact inspector or plan reviewer with questions: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/
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
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Containers of raw chicken wings were observed being stacked on top of each other in the lower part of the Prep Cooler with the bottom of the containers touching the food in the containers below it. Discussed with Chef and Manager that containers should have lids or some type of clean barrier when being stacked on top of each other. Discontinue stacking containers in such a manner so that the food is not potentially contaminated.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
A Container of dressed coleslaw in the Prep Cooler was observed cooling at the time of inspection with the cling film tightly covering the food, preventing rapid cooling. Discussed with Chef and Manager that foods that are cooling should remain uncovered until they have cooled to 41F or lower to allow food to cool most rapidly. Retrain staff to cool foods uncovered, unstacked and spread out.
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
The high temperature dish machine's pressure and rinse temperature gauges did not appear to be functioning at the time of inspection. Work with dish machine service provider to repair or replace these dials so they are functioning. Keep all components of the dish machine in good repair at all times.
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, Apr 23, 2026 · Original Source