Routine
Oct 20, 2026
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Oct 20, 2026 · Original Source
Institution · Minneapolis, MN
3015 13th Ave S
Last inspected Oct 20, 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, Oct 20, 2026 · Original Source
Routine
Official score: 96 · Understand This Area’s Scale
1 recorded violation
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Sanitizer being used on-site is not labeled for use on food contact surfaces. Obtain an approved sanitizer and use it as instructed.
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Minneapolis Health Department, Apr 8, 2026 · Original Source
Routine
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Oct 2, 2025 · Original Source
Routine
Official score: 96 · Understand This Area’s Scale
1 recorded violation
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Observed chlorine sanitizer spray bottles with a 0ppm concentration. Please utilize the chlorine test strips.
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Minneapolis Health Department, Jan 16, 2025 · Original Source
Routine
Official score: 96 · Understand This Area’s Scale
1 recorded violation
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Observed milk in reach-in cooler holding at 52F. Person In Charge mentioned that milk was left outside during breakfast.
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, Jul 1, 2024 · Original Source
Routine
Official score: 100 · Understand This Area’s Scale
1 recorded violation
The business license must be posted where it can be easily seen.
Post copy of Cafe Racer's catering license.
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, Dec 12, 2023 · Original Source