Routine
Aug 6, 2026
Official score: 92 · 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
Observed food manager to have ServSafe certification, but to not have the State of Minnesota Certified Food Protection Manager (CFPM) certificate. Instructions on getting the CFPM will be included in this report. Make sure an employee gets and keeps the CFPM.
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
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Observed salmon and beef tips on the menu to be cooked to order. Observed "The '75" on the cocktail menu to be made with egg whites. There is no consumer advisory on the menu. Required wording for a cunsumer advisory will be included in this report. Provide a full consumer advisory on the menu.
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
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed cooked plantains in the stand-up cooler and cooked sweet potatoes in the cookline low cooler to not be date marked. Make sure cooked TCS foods are date marked to ensure proper use/discard within 7 days.
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
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed cut tomatoes in the cold top cooler to be cooling in a deep container. Person-in-Charge was instructed to not fill containers past the fill line. Tomatoes were moved into a shallow containers. Make sure prepared TCS foods are cooled in an effective manner.
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
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the sides of the grill, fryer, and the top of the line drawer cooler to be soiled. Clean and keep equipment clean.
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 the physical facilities in good repair.
Inspector’s notes
Observed floors behind the cookline equipment, under the soda lines, and under the dry storage racking to be soiled. Clean and keep physical facilities clean.
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
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed a presence of flies in the kitchen. Provide an effective method of pest control.
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 record from Minneapolis Health Department, Aug 6, 2026 · Original Source