Routine
Sep 17, 2026
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Sep 17, 2026 · Original Source
Institution · Minneapolis, MN
2450 26th Ave S
Last inspected Sep 17, 2026 · View Map ↗ · Compare ↗
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Routine
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Sep 17, 2026 · Original Source
Routine
Official score: 96 · Understand This Area’s Scale
2 recorded violations
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.
Observed no CFPM employed at the facility. Shared the website information for the PIC to sign up for classes. When class and test has been taken, share the information with your health inspector by using the contact information on the report.
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 issuesKeep a log to record employee illness symptoms. Have it available upon request.
Observed through conversation there is no illness log or similar to document employee illness. An illness log is provided with this report.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Sep 17, 2025 · Original Source
Routine
Official score: 100 · Understand This Area’s Scale
3 recorded violations
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Observed handsink without signage. Supplied sign with this report.
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 problemsAllow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
Observed plates stacked wet after cleaning. This was corrected onsite.
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 problemsThe 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.
Observed no CFPM employed here. Obtain class info at the following wesite: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
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 record from Minneapolis Health Department, Aug 23, 2024 · Original Source