Routine
Oct 14, 2026
Official score: 98 · Understand This Area’s Scale
3 recorded violations
Official Wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
No method of verifying the proper rinse temperature was available. Some thermolabels were left with the operator and more will be ordered.
In Plain English
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 Wording
The business license must be posted where it can be easily seen.
Inspector’s Notes
Post the licensein a conspicuous location.
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
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
Post the certificate in a conspicuous location.
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 record from Minneapolis Health Department, Oct 14, 2026 · Original Source