Routine
Oct 2, 2026
Official score: 98 · Understand This Area’s Scale
6 recorded violations
Official Wording
Keep the physical facilities in good repair.
Inspector’s Notes
Observed some floor damage in basement. Observed some tile missing grout in basement prep room. Observed FRP falling off the wall in mop sink area. Repair items. Physical facilities must be maintained 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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed moldy caulk behind dish washing area. Clean or redo caulking. Observed ceiling with dust buildup. Observed walls with food and debris buildup. Clean items and maintain physical facilities 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
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed handwashing sink in bar area with bucket inside it. Bucket was moved at time of inspection. Ensure all handwashing sinks are accessible at all times.
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 a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
Observed some handwashing sinks missing signage informing employees to wash their hands. Post a sign at each handwashing sink.
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
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s Notes
Observed walk-in cooler doors with significant deterioration. All non-food contact surfaces of equipment must be smooth and easily cleanable. Repair doors.
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
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s Notes
Observed plates, hotel pans and Tupperware stored in basement room with no ceiling, wall and floor finishes. Provide approved finishes in room or move equipment to an area with approved finishes.
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 2, 2026 · Original Source