Routine
Oct 23, 2026
Official score: 92 · Understand This Area’s Scale
9 recorded violations
Official Wording
Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
Inspector’s Notes
Observed food handlers to only briefly wash their hands. Food handlers were instructed to rewash their hands. Make sure food handlers wash their hands for a minimum of 20 seconds.
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
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
Observed no employee to have a State of Minnesota Certified Food Protection Manager (CFPM) certificate. Instructions on getting the CFPM will be included in this report. Make sure that an employee gets and maintains a CFPM certificate.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
Observed ice build up in the milk cooler. Observed the gaskets at the walk-in cooler to be torn. Service equipment and keep in good repair.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial Wording
Keep the physical facilities in good repair.
Inspector’s Notes
Observed there to be damaged floor/wall tiles by the walk-in cooler. Repair and keep physical facilities in good repair.
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 non-food contact equipment surfaces clean.
Inspector’s Notes
Observed the gaskets and the racking in the walk-in cooler to be soiled. Clean and keep equipment 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
Remove dead or trapped birds, insects, rodents, and other pests.
Inspector’s Notes
Observed many dead beetles and insects under the 3-compartment sink. Clean area and don't let dead insects accumulate.
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
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
Inspector’s Notes
Observed a light gap in the exterior entrance door next to the kitchen. Repair weather stripping and make sure exterior doors are tightly sealed.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Keep all outdoor trash, recycling, and organics containers closed.
Inspector’s Notes
Observed the lid of the exterior dumpster to be open. Keep the lid closed when not in use.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s Notes
Observed children to be sticking their head under the sneeze guard at the salad bar. Make sure the sneeze guard is effectively used.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Minneapolis Health Department, Oct 23, 2026 · Original Source