Routine
Nov 6, 2025
Official score: 96 · Understand this area’s scale
2 recorded violations
Official 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 sliced gyros meat on large front steamtable at 115*F. Maintain all hot TCS foods at 135*F or hotter. Note: Gyros meat is cooked at beginning of shift and discarded at end of shift. Restaurant is only open 3 hours. Gyros meat could be added to Time as control like is being used for chicken kabobs. Update time as public health control to add Gyros Meat.
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
At time of inspection there was no State Certified Food Manager for the establishment. Employee did have a ServSafe Certificate. See attachment on how to obtain a state CFPM Certificate.
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, Nov 6, 2025 · Original Source