Routine
Oct 27, 2026
Official score: 94 · Understand This Area’s Scale
6 recorded violations
Official Wording
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s Notes
Observed no food thermometer available in kitchen. Provide and maintain a food thermometer on site.
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
Provide nonabsorbent floor, wall, and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, all servicing areas, and areas subject to flushing or spray cleaning methods.
Inspector’s Notes
Observed the underside of the front bar to have an exposed wood surface. This was noted during the final plan review inspection. Install FRP or epoxy paint to referenced surface in bar area to ensure there is a smooth and easily cleanable surface.
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
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s Notes
Observed various spatulas to be cracked or pitted. Replace spatulas with ones that are smooth and easily cleanable.
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
Have hand soap at all handwashing sinks.
Inspector’s Notes
Observed the soap dispenser at the hand sink in the kitchen to be empty. Maintain soap dispenser at hand sink stocked with soap at all times. Operator refilled the soap dispenser at the time of the inspection.
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
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s Notes
Observed the ice scoop to be stored on an adjacent shelf in direct contact with the shelf. Store ice scoops on a clean and protected surface in between use. Recommended to operator to hang an ice scoop holder on the side of the ice machine.
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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s Notes
Observed black ramekins used on site. Black plastic is considered garbage and not a recyclable or compostable product. Discussed the Minneapolis Green to Go packaging ordinance with operator. Replace black plastic ramekins with compliant products.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Oct 27, 2026 · Original Source