Routine
Dec 18, 2025
Official score: 96 · Understand this area’s scale
4 recorded violations
Official wording
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed rodent droppings under the front corner prep table and the front corner of the store front. Clean area. Regularly inspect the facility for pest evidence and report to pest control provider. Increase pest service, if needed.
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 wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors behind the fryers to be soiled. Observed the ceiling fans in the kitchen to be dusty. Clean and keep physical facilities 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
Discontinue operating the ventilation system with the filters removed.
Inspector’s notes
Observed a filter from the cooking hood to be missing. Replace. Do not operate cooking equipment with a missing hood filter.
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
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed container of raw shrimp to be stored directly on top of vegetables and cheeses inside the wall cooler. These items were rearranged during inspection. Make sure that raw meats are stored separately from ready-to-eat foods.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Minneapolis Health Department, Dec 18, 2025 · Original Source