Routine
Jan 7, 2026
Official score: 92 · Understand This Area’s Scale
7 recorded violations
Official Wording
Keep the physical facilities in good repair.
Inspector’s Notes
Observed floor with exposed woods floor in the storage room located in the back - 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
Have hand soap at all handwashing sinks.
Inspector’s Notes
Observed no hand soap at the front handwashing station - refill and maintain it.
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
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed handwashing sink by the 3-compartment sink used to store utensils - remove utensils and discontinue this practice. Handwashing sink should be accessible and for handwashing only.
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
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s Notes
Observed a bowl used to scoop ready-to-eat rice - discontinue and use a scoop that has a handle to prevent bare hand contact or contamination.
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
Keep clean utensils that are unwrapped in trays and holders with their handles up.
Inspector’s Notes
Observed plastic spoons sitting on top of the cold station not stored handle to user. Fix spoons so it is handle to user.
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 Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed ceiling above where fryer is located with excessive grease and guild-up - clean ceiling.
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 a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s Notes
Observed a fryer stored outside of hood area, below fire extinguisher, next to handwashing station. Remove and discontinue using the fryer or put it underneath the hood to prevent grease build-up and a potential fire. Per PIC, fryer is used to fry plantain.
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 record from Minneapolis Health Department, Jan 7, 2026 · Original Source