Routine
Dec 23, 2025
Official score: 98 · Understand this area’s scale
10 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
The facility still does not have state of Minnesota Department of Health Certified Food Protection Manager for the facility's food operation. Note: For details how to be certified, please see the link: 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
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
The facility had excessive storage of non-functional items in the basement. Note: Remove all unnecessary items and clean and organize the entire basement as required.
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
Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.
Inspector’s notes
Old mice droppings still observed in the basement. Note: No fresh infestation or live mice observed at this time. Note: Clean up droppings and use a professional pest control service.
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
Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
Inspector’s notes
There is no prep sink in the facility. No thawing or food preparation or vegetable washing practice observed at the time of inspection. Three party sink only Note: Provide separate preparation sink as required.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Not all wiping cloths stored in the sanitizer buckets between use. A few wet wiping cloths found stored on the prep tables. Note: Store all wet wiping cloths in chemical sanitizer solutions between use at all times.
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
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Foods such as oil and butter in squeeze bottles on the cook line not labeled. Note: Label them with at least common food names for easy identification.
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
Keep the physical facilities in good repair.
Inspector’s notes
Damaged/ and missing ceiling tiles seen above the walk-in cooler area. Damaged wall also seen at the dishwasher area as well. Note: Replace/ repair
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
Properly cove and seal floor-wall junctures.
Inspector’s notes
The coving at floor-wall juncture at walk-in cooler areas was damaged and need repair. Note: Repair and seal the coving
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 a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Consumer advisory not provided on the menu for protein food (hamburger) served undercooked per customers request- such as medium, rare, etc. Note: For details, see the consumer advisory fact sheet sent with the report.
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
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
Cloth towel observed being used under cutting board for stability. Note: PIC removed for correction. Use smooth and easily cleanable surfaces such as plastic mate.
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 record from Minneapolis Health Department, Dec 23, 2025 · Original Source