Routine
Apr 15, 2026
Official score: 98 · Understand this area’s scale
4 recorded violations
Official wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Green To Go Ordinance for to-go cups is not being followed. Cups on-site are PE-lined. Replace with compostable or recyclable cups.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
Observed mop stored in a way that would not allow it to dry properly. Use the mop holder to allow mop to fully dry and prevent bacterial growth.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed sanitizer bucket with a quat concentration of 0ppm. The Person In Charge was able to change the sanitizer bucket's water and provide a quat reading of 300ppm. Violation was corrected on-site.
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
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed the handwashing sink in the back prep area to be physically blocked by a storage basket stand. All handwashing stations should be accessible at all times. The basket stand was removed during the inspection. Violation was corrected on-site.
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 record from Minneapolis Health Department, Apr 15, 2026 · Original Source