Routine
Oct 1, 2026
Official score: 96 · Understand This Area’s Scale
5 recorded violations
Official Wording
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s Notes
The bug light was located over a food prep area. Relocate.
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
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
The following items were measured below 135 F in the hot holding units: - Burrito 115°F in the self-service hot holding unit. - Chicken112°F in the display hot holding unit. -Mac 122 F in the display hot holding unit. -Chicken 128 F in the display hot holding unit. Items reheated to 165 F. Raise the temperature of the hot holding unit.
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
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s Notes
Food was stored directly on the walk-in freezer floor. Store off the ground.
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
There is dirt and items built up by the back door. Remove and clean.
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 a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
The facility did not have the correct signage reminding employees to wash hands. Post an employee handwashing sign in the kitchen handwashing sink.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Minneapolis Health Department, Oct 1, 2026 · Original Source