Routine
Oct 14, 2026
Official score: 98 · Understand This Area’s Scale
4 recorded violations
Official Wording
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.
Inspector’s Notes
Observed no Certified Food Protection Manager certificate. A full-time staff member must hold an MN-issued certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s Notes
Observed a deep fryer being used on-site to fry potatoes and hot dogs. The fryer being used on-site requires the installation of a hood system. Discontinue the use of the fryer and submit a mechanical permit.
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
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s Notes
Observed a wet mop not properly drying in the mop sink area. Hang the mops to air-dry.
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
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Observed no quat test strip on-site. Obtain test strips and use as instructed.
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 record from Minneapolis Health Department, Oct 14, 2026 · Original Source