Routine
Apr 16, 2026
Official score: 92 · Understand this area’s scale
3 recorded violations
Official wording
Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.
Inspector’s notes
Plans are required to be submitted for installing a 3 basin sink in the kitchen. Submit plans to the health department before installing a 3 basin sink: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
Inspector’s notes
Only a 2 basin sink is provided for warewashing in the kitchen for utensils used to serve food. Provide a 3 basin sink and submit plans to be approved before installation of a 3 basin sink.
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
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
Baked potatoes in the Steam Table was observed hot holding at 126F at the time of inspection. Discussed with staff that the foods need to be kept hot at 135F or higher to be safe to hold and save leftover product. It was not known when the temperature dropped below 135F so leftover potatoes were ordered to be discarded after the lunch service, which would last for 2 hours. Maintain all hot TCS foods at 135F or higher at all times for safety.
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, Apr 16, 2026 · Original Source