Routine
Jan 23, 2026
Official score: 94 · Understand this area’s scale
4 recorded violations
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
BEANS, CHEESE SAUCE, BEEF, CUT CABBAGE WERE OBSERVED IN WALK-IN COOLER WITHOUT DATE MARKING. DATE MARK ALL RTE FOODS HELD LONGER THAN 24 HOURS ON SITE.
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 problemsOfficial wording
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
NO THIN TIP THERMOMETER PRESENT AT FACILITY DURING INSPECTION. HAVE A THIN TIP THERMOMETER FOR BURGERS AND OTHER FOODS COOKED AT FACILITY.
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 wording
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
NO CONSUMER ADVISORY DISCLOSURE PRESENT FOR AHI TUNA. PROVIDE A DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOOD ITEMS.
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 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 UP TO DATE STATE CFPM CERTIFICATE AVAILABLE FOR REVIEW DURING INSPECTION. KEEP AN UP TO DATE COPY OF A STATE CFPM CERTIFICATE FOR AN EMPLOYEE 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 issuesOfficial record from Minneapolis Health Department, Jan 23, 2026 · Original Source