Routine
Oct 22, 2026
Official score: 98 · Understand This Area’s Scale
4 recorded violations
Official Wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s Notes
Red side dish takeout containers appear to be PE (plastic) lined. Plastic lined containers are not recyclable. Provide containers that are recyclable or compostable. See our website or contact inspector for guidance. Green To Go - City of Minneapolis
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 covered trash can in toilet rooms.
Inspector’s Notes
The mens restroom does not have trash can with a cover. Provide a covered trash can.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s Notes
Self service aqua frescas do not have ingredient labels. The ingredient label for the lemonade on the coke machine has worn off. Provide a label that meets the requirements outlined in the rule above.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial Wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
Observed grated cheese tightly covered while cooling in walk in cooler. Make sure that foods are loosely or completely uncovered while cooling. Discussed with management.
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 22, 2026 · Original Source