Routine
Oct 1, 2026
Official score: 86 · Understand This Area’s Scale
9 recorded violations
Official Wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s Notes
The MDH CFPM manager certificate was expired. Employee a current MDH CFPM. To obtain go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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
Keep the physical facilities in good repair.
Inspector’s Notes
The floors in the basement and walk-in floors were beginning to deteriorate. Fix.
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
The following items were measured above 41 F in the right side of the main prep line across from the hood: -Chicken 46 F. -Slaw 45 F. Lower the unit and ensure the top is closed. Items moved to a cooler maintaining temperature. Open juice in the back bar area was measured at 70 F after the cooler was turned off. The juice was discarded. The cooler was turned back on.
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
The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
Inspector’s Notes
The facility vacuum seals meat. Submit a HACCP plan. A HACCP plan was submitted but no approval occurred since last year. More information provided on the email.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s Notes
Fruit flies were found throughout the bar and kitchen area. Have facility treated.
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
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed food debris in the kitchen hand washing sink. Only use sink for washing hands.
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 Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
The slicer had old food debris. Clean more thoroughly.
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
The business license must be posted where it can be easily seen.
Inspector’s Notes
The current business license was not posted. 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
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s Notes
The breakfast menu and brunch menu were missing asterisks for items that were undercooked like the burger and running egg dishes. Add to the menu a disclosure stating that "this food is served raw or undercooked" and provide an asterisk directing the consumer to a footnote stating the food is raw or undercooked.
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 1, 2026 · Original Source