Routine
Jun 8, 2026
Official score: 94 · Understand this area’s scale
6 recorded violations
Official 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 Styrofoam to-go containers being used on-site. The City of Minneapolis Green To Go Ordinance does not allow Styrofoam. Discontinue the use of Styrofoam.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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 Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a MN-issued certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
Observed grease droplets forming within the hood system and dripping onto the stovetop and surrounding surfaces. Clean grease droplets and maintain hood system properly installed to prevent further accumulation.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Discontinue operating the ventilation system with the filters removed.
Inspector’s notes
Observed a couple of filters removed from the hood ventilation system. Hood filters must be reinstalled and kept intact to support effective ventilation.
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
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed all handwashing stations obstructed by cutting boards, cooking equipment, and food, preventing immediate access for proper handwashing. The PIC was instructed to maintain all handwashing sinks fully accessible at all times. Do not use sinks for storage or any purpose other than handwashing.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed cooked chicken held uncovered in a hot holding unit at 120F and cooked onions were held in a prep table at 89F. Per the Person In Charge (PIC), the onions are left at room temperature. The PIC was instructed to keep the chicken covered and avoid overpacking during hot holding. Hold onions on the stovetop or in another approved hot holding unit to maintain required temperatures.
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, Jun 8, 2026 · Original Source