Restaurant · Minneapolis, MN

Sylviella Industries LLC

Name: Sylviella Industries LLC
Address: 1025 Currie Ave W #K15, Minneapolis, MN

1025 Currie Ave W #K15

Last inspected Jul 15, 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

Jul 15, 2026

Complete

Official score: 100 · Understand this area’s scale

5 recorded violations

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 business license to be posted. Post current business license on premise.

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 4626.0495Cleaning 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 following surfaces to not be smooth and easily cleanable: 1) Wooden shelf under hand sink and prep sink area for storage of cleaners. 2) Original manufacturer's plastic still in place on side of two compartment sink, prep table and right side of freezer. Replace wooden shelf with an approved shelving unit and remove manufacturer's plastic as referenced to ensure all surfaces are smooth and easily cleanable.

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 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Observed various holes in the fiberglass (FRP), wall panel above the two-compartment sink. Seal all visible holes.

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 issues

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 of MN certified food protection manager for the establishment. Provide a current state of MN CFPM. The below state website has information on how to become a state of MN CFPM. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health Upon completion, and upon receiving the state CFPM certificate, post 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 through observation and discussion with the person in charge that wood wicker baskets are being used on site for rice. Discontinue using wood wicker baskets for rice and obtain an approved food grade container or basket that can be used for rice. Operator discarded one of the referenced baskets at the time of the inspection.

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, Jul 15, 2026 · Original Source

Follow-Up

Aug 7, 2025

Complete

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Minneapolis Health Department, Aug 7, 2025 · Original Source

Routine

Jul 24, 2025

Complete

Official score: 90 · Understand this area’s scale

4 recorded violations

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 various premade sauces in the walk-in cooler to not be datemarked. Per operator, they had been made the day prior. Datemark all TCS foods held in cooler for more than 24 hours. Operator datemarked referenced sauces 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

criticalCode MN Rule 4626.0385AFood temperature

Official wording

Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

Inspector’s notes

Observed a large and tightly covered container of curry in the walk-in cooler to have been made the evening prior. Upon taking a temperature of the curry, it was found to still be 72*F. As cooling times and parameters had not been met, operator discarded the product during the inspection. Discussed proper cooling timeframes and parameters with operator. Ensure TCS food is cooled down properly.

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

majorCode MN Rule 4626.0390AFood temperature

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Observed a large container of curry made the evening prior cooling in the walk-in cooler. Temperature of product was still at 72*F. Discussed various cooling techniques and methods with operator to ensure TCS food is cooled down properly and meets proper cooling times and parameters. Operator discarded product during the inspection. Various cooling resources sent out with the inspection report for operator to utilize in the kitchen.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0390BFood temperature

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Observed a large and tightly covered container of curry made the evening prior cooling in the walk-in cooler. Temperature of product was still at 72*F. Discussed various cooling techniques and methods with operator to ensure TCS food is cooled down properly and meets proper cooling times and parameters. Operator discarded product during the inspection. Various cooling resources sent out with the inspection report for operator to utilize in the kitchen.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Jul 24, 2025 · Original Source

Routine

Jul 23, 2024

Complete

Official score: 100 · Understand this area’s scale

2 recorded violations

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 THE CURRENT BUSINESS LICENSE TO NOT BE POSTED. POST APPLICABLE LICENSE.

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 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 BLACK PLASTIC TAKE OUT CONTAINERS ON SITE. THESE ITEMS ARE NOT COMPLIANT WITH THE MINNEAPOLIS GREEN TO GO PACKAGING ORDINANCE. DISCONTINUE USING REFERENCED PRODUCT AND REPLACE WITH RECYCLABLE OR COMPOSTABLE PRODUCTS. AN INFORMATIONAL HANDOUT ON ACCEPTABLE PRODUCTS IS BEING SENT OUT WITH THE INSPECTION REPORT.