Routine
Oct 2, 2025
Official score: 92 · Understand this area’s scale
7 recorded violations
Official wording
Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.
Inspector’s notes
There is a spray hose attached to the faucet at the mop sink. This is not approved, remove.
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
Post the Certified Food Protection Manager certificate.
Inspector’s notes
The certificate was not able to be located during inspection. Obtain and post.
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
Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
Inspector’s notes
The three compartment sink is the small bar size and does not accommodate the larger dishes used on site. The basins of the three compartment sink must be large enough that at least 50% of the largest dishes can be submerged.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed mop sink to be leaking. Repair.
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Kitchen is in need of a deep cleaning. Clean floors, especially beneath equipment. Clean shelving above hot hold units in kitchen.
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
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 unnecessary and unorganized items in the kitchen and in the basement. Excessive items provide harborage for pests. Observed mouse droppings in the basement. Remove unnecessary items. Store items so that floors can be cleaned and monitored for pest activity.
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
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
To install a new three compartment sink plans will need to be submitted and approved. See our website linked below or contact your inspector with questions. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/
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, Oct 2, 2025 · Original Source