Routine
Jul 31, 2026
Official score: 96 · Understand this area’s scale
4 recorded violations
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Food observed being stored directly on the floor (large bags of coffee/spice in basement). Identify all food in the basement and provide shelving at least 6 inches off of the ground. Observed food stored on chairs, crates, boxes, pallets, barrels and other equipment. Obtain proper shelving, install and store items on shelving that provides for cleaning underneath.
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
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed several areas with items piled up and/or in numbers not necessary for the operation of the business. Continue to organize and reduce the clutter in the rear of first floor. Observed extreme clutter and unidentifiable items in the basement as it was during prior inspections. As the amount of items have not been used, it may be decided that they are not necessary for your business. Remove the items from the basement, decide what they are and how they should be handled (off-site storage, thrown away, donate or keep onsite with labels on boxes).
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
Keep the physical facilities in good repair.
Inspector’s notes
Observed floor in the rear of facility missing material and in need of repair. Obtain approved flooring and 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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed eggs in a reachin at 45F. Observed cut melon and cheese in TRUE cooler at 44F. This was corrected onsite. The egg cooler was turned down in temp and monitored. The melon and cheese were placed in the egg cooler because it could not hold temperature. Do not use the pre-packaged only coolers for tcs foods.
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, Jul 31, 2026 · Original Source