Routine
Aug 7, 2026
Official score: 100 · Understand this area’s scale
7 recorded violations
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
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
Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
Inspector’s notes
Observed burnt out light bulb in walk-in cooler. Replace bulb.
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 signs of mice: 1. Observed chewed bags of packaging on multiple chip bags in 2 areas of the store and a chewed reeces cup packaging at the front counter. 2. Observed mouse droppings throughout stored: on floor behind deli cooler, 2 liter pop shelving, and back of house under shelving/equipment as well as on shelves where chips were chewed through. 3. Observed damaged wall in back of house covered with copper wool. 4. Observed damaged base coving behind deli cooler with insulation and bits and pieces coming out of wall.
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
Keep the physical facilities in good repair.
Inspector’s notes
Observed damaged physical facilties: 1. Base coving behind the deli cooler 2. Tile base coving in back of house under shelving 3. Hole in the wall in the back of the house across from 3 comp sink. Repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed floors heavily soiled behind and underneath equipment/shelving in front and back of house. 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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed unrecyclable to go products on site: PE lined hot cups and #6 lids. Obtain compostable or recyclable materials for to go cups per Minneapolis ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed crumbs, droppings, and debris that need cleaning: 1. Shelves in aisles storing food 2. Counters in customer area- underneath equipment Clean and sanitize.
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, Aug 7, 2026 · Original Source