Routine
Oct 30, 2025
Official score: 92 · Understand this area’s scale
3 recorded violations
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
There is no compost waste hauler to process the compostable plastic coffee cup lids. Discontinue using compostable plastic OR obtain a compost waste hauler. Discussed with person in charge. See our website for more information and resources: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
Person in charge did not know to report customer illnesses to the health department. When a customer calls reporting illness take their name and phone number and report it to: 1-877-FOOD ILL or your health inspector. Discussed with person in charge.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Foods in walk-in cooler were observed to be cooling from recent delivery. Food is prepared at a commissary kitchen 15-20 minutes away. Examples include: soup at 45F, kale salad at 45F and orzo salad at 43F. Make sure that foods are received at 41F or below.
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 record from Minneapolis Health Department, Oct 30, 2025 · Original Source