Restaurant · Minneapolis, MN

Sister Kitchen

Name: Sister Kitchen
Address: 1025 Currie Ave W #K09, Minneapolis, MN

1025 Currie Ave W #K09

Last inspected Apr 30, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine

Apr 30, 2026

Complete

Official score: 100 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.0840CCleaning and sanitizing

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed a light film of cooking oil on the side of the fryer and a small amount of food spills inside the bottom of the prep cooler. Clean referenced areas and maintain in a clean condition.

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 problems

minorCode MCO 188.390Permits, training, and postings

Official wording

The business license must be posted where it can be easily seen.

Inspector’s notes

Observed an expired food license posted on premise. Obtain current license and 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 issues

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed the floor under the fryer in need of a good cleaning. Clean floor and maintain clean.

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 problems

minorCode MN Rule 4626.0495Cleaning and sanitizing

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

Observed the original manufacturer's plastic film on the outside of the stove. Remove plastic film to provide a smooth and easily cleanable 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 problems

minorCode MN Rule 4626.1470CEquipment and utensils

Official wording

Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

Inspector’s notes

Observed two light bulbs burned out in the cooking hood. Replace referenced light bulbs with new light bulbs. Light bulbs were replaced at the time of the inspection by the building manager.

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 issues

Official record from Minneapolis Health Department, Apr 30, 2026 · Original Source

Routine

Jun 10, 2025

Complete

Official score: 100 · Understand this area’s scale

4 recorded violations

minorCode MN Rule 4626.0240Food source and labeling

Official wording

Label all containers of food and food ingredients with their common name.

Inspector’s notes

Observed a large container of flour to not be labeled. Label all containers with food ingredients. Operator labeled item during the inspection.

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 problems

minorCode MN Rule 4626.0235A(4)Contamination

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Observed an open bag of sweet rice. Once open, dump contents into a covered container or store open bag in a covered container and label.

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 contamination

minorCode MN Rule 4626.0033APermits, training, and postings

Official 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

Observed no state certified food protection manager for kitchen. Provide a current State of MN certified food protection manager for facility. Included below is a link to useful information on the MN Department of Health website and how to obtain proper certification. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health Once obtained, post a copy of the current State of MN CFPM certificate on site.

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 issues

minorCode MN Rule 4626.0490Cleaning and sanitizing

Official wording

Discontinue using wood and wood wicker as a food contact surface.

Inspector’s notes

Observed soft grained wood block used as a cutting board. Block had noticeable cracks in surface. Replace existing wood block with one that is hard grained and intact.

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 problems

Official record from Minneapolis Health Department, Jun 10, 2025 · Original Source

Follow-Up

Jun 18, 2024

Complete

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Minneapolis Health Department, Jun 18, 2024 · Original Source

Routine

Jun 4, 2024

Complete

Official score: 88 · Understand this area’s scale

7 recorded violations

criticalCode MN Rule 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

OBSERVED NO EMPLOYEE ILLNESS LOG ON SITE. EXAMPLE OF AN EMPLOYEE ILLNESS LOG SENT OUT WITH INSPECTION REPORT.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MCO 204.30BOther

Official wording

GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)

Inspector’s notes

OBSERVED STYROFOAM CLAMSHELL CONTAINERS AND BLACK PLASTIC USED ON SITE. OPERATOR TO DISCONTINUE USING CONTAINERS AS THEY ARE NOT COMPLIANT WITH THE MINNEAPOLIS GREEN TO GO PACKAGING ORDINANCE. AN INFORMATIONAL HANDOUT ON ACCEPTABLE PRODUCTS SENT OUT WITH INSPECTION REPORT.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode MN Rule 4626.0705BFood temperature

Official wording

Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

Inspector’s notes

OBSERVED NO THIN TIP THERMOMETER ON SITE. PROVIDE AND MAINTAIN ON PREMISES.

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 temperature

minorCode MN Rule 4626.1530ACleaning and sanitizing

Official wording

Keep all intake and exhaust air ducts and filters clean.

Inspector’s notes

OBSERVED HOOD BAFFLES IN NEED OF A GOOD CLEANING. CLEAN AND MAINTAIN CLEAN.

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 problems

majorCode MN Rule 4626.0400AFood source and labeling

Official 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

OBSERVED MEATBALL SAUCE IN COOLER WITH NO DATE MARKING. DATEMARK ALL TCS FOODS PREPARED AND HELD FOR MORE THAN 24 HOURS.

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 problems

minorCode MN Rule 4626.1455Equipment and utensils

Official wording

Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

Inspector’s notes

OBSERVED A PAPER TOWEL DISPENSER TO BE MOUNTED ABOVE THE THREE COMPARTMENT SINK. REMOVE AND REINSTALL ABOVE THE HAND SINK.

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 issues

criticalCode MN Rule 4626.0500BCleaning and sanitizing

Official wording

Remove single-service and single-use articles made from materials that are unsafe and unclean.

Inspector’s notes

OBSERVED UNPACKAGED FOODS STORED IN PLASTIC THANK YOU BAGS. STORE FOODS IN PROTECTIVE FOOD GRADE CONTAINERS.

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 problems

Official record from Minneapolis Health Department, Jun 4, 2024 · Original Source