Berry Sweet Kitchen

Year by year

Inspections

1. Feb 16, 2026 Routine Score 94
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     BASEMENT IS MISSING PROPER FLOOR, WALL AND CEILING FINISHES WHERE FOOD, FOOD EQUIPMENT AND SINGLE SERVICE ARTICLES ARE STORED. PROVIDE PROPER FINISHES. SINCE THIS IS AN ONGOING VIOLATION, REPEATED OCCURANCE OF THIS VIOLATION MAY RESULT IN A CITATION DURING FUTURE INSPECTIONS.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     THERE WAS NO SIGN INFORMING EMPLOYEES TO WASH THEIR HANDS AT HANGWASHING SINK IN DISH MACHINE AREA. PROVIDE SIGN.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     THE TEST KIT FOR CHLORINE WAS EXPIRED. PROVIDE A NEW TEST KIT.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     OBSERVED SOME UNCOVERED GLASS BULBS ON CEILING FIXTURES. COVER BULBS WITH PLASTIC SHEILD.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     OBSERVED WET WIPING CLOTHS ON COUNTERS THROUGHOUT FACILITY. STORE WIPING CLOTHS IN AN APPROVED SANITIZING SOLUTION AFTER USE.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Only use single-service items one time.

     OBSERVED SOUR CREAM CONTAINERS BEING REUSED FOR ICING. THESE CONTAINERS ARE NOT DESIGNED FOR REUSE AND CANNOT HANDLE REPEATED WARE WASHING. ENSURE FOOD IS BEING STORED IN CONTAINERS DESIGNED SPECIFICALLY FOR REUSE.

     Code MN Rule 4626.0830

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     OBSERVED CHEESE AND STRAWBERRIES IN LOWER COOLER AT 47*F. INSTRUCTED PERSON IN CHARGE TO TURN DOWN TEMPERATURE DIAL ON COOLER AND MONITOR TEMPERATURES, IF TEMPERATURES DO NOT DECREASE, CALL FOR REPAIR OF COOLER.

     Code MN Rule 4626.0395A2

2. Jan 23, 2025 Routine Score 98
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     OBSERVED MISSING PROPER FLOOR, WALL AND CEILING FINISHES IN LOWER LEVEL WHERE FOOD AND SINGLE SERVICE ITEMS ARE STORED. PROVIDE PROPER FINISHES.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     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.

     NO ONE EMPLOYED AT ESTABLISHMENT HAS A CURRENT CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT OBTAINS A CFPM CERTIFICATE AND POST IT IN A VISIBLE LOCATION.

     Code MN Rule 4626.0033A

   • Not serious Priority 3 Corrected on site

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     OBERVED ICE SCOOP HANDLE RESTING IN ICE IN BAR AREA. HANDLE WAS REMOVED FROM ICE AT TIME OF INSPECTION. ENSURE HANDLES ARE STORED ABOVE THE TOP OF THE FOOD WITHIN THE CONTAINER TO PREVENT CONTAMINATION.

     Code MN Rule 4626.0275A

   • Not serious Priority 3 Corrected on site

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     OBSERVED HANDWASHING SINKS MISSING SIGNAGE INFORMING EMPLOYEES TO WASH THEIR HANDS. SIGNS WERE POSTED AT TIME OF INSPECTION.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED CRACKED TILES IN BAR AREA. REPAIR FLOORING.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     TIME IS BEING USED AS A PUBLIC HEALTH CONTROL FOR CREAM WITHOUT WRITTEN PROCEDURES. FILL OUT TIME AS A PUBLIC HEALTH CONTROL APPLICATION AND KEEP ONSITE. SENDING APPLICATION WITH REPORT.

     Code MN Rule 4626.0408A

3. Jan 18, 2024 Routine Score 94
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     OBSERVED MISSING PROPER FLOOR, WALL OR CEILING FINISHES IN LOWER LEVEL. FOR AREAS WHERE FOOD IS STORED AND WHERE SINGLE SERVICE ITEMS ARE STORED, PROVIDE PROPER FINISHES.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     OBSERVED PE LINED CUPS. ALL TO GO CONTAINERS MUST BE RECYCLABLE OR COMPOSTABLE. SENDING GREEN TO GO FLYER WITH REPORT. CONTACT INSPECTOR WITH ANY QUESTIONS.

     Code MCO 204.30A

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     MISSING COVERED GARBAGE IN REST ROOM. PROVIDE.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     OBSERVED INTERNAL CAVITY OF MICROWAVE WITH FOOD DEBRIS. CLEAN AND MAINTAIN CLEAN AS DESCRIBED ABOVE.

     Code MN Rule 4626.0850

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     OBSERVED ICE MACHINE WITH MOLD ON INNER FLAP. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     OBSERVED TONGS STORED ON OVEN HANDLE. TONGS CAN BECOME CONTAMINATED BY RUBBING AGAINST EMPLOYEE CLOTHING. STORE TONGS AS DESCRIBED ABOVE.

     Code MN Rule 4626.0275C

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     OBSERVED MISSING CONSUMER WARNING ON ONLINE MENU. PROVIDE CONSUMER WARNING FOR ONLINE MENU.

     Code MN Rule 4626.0442A

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     OBSERVED BATTER IN PREP LINE COOLER AT 45*F. BATTER WAS STORED IN A PLASTIC CONTAINER AND LID WAS IN UPRIGHT POSITION ON PREP LINE COOLER. IT WAS DETERMINED THAT COOLER IS WORKING PROPERLY, BUT PLASTIC CONTAINER IS SLOWER TO RESPOND TO SURROUNDING TEMPERATURE AND WAS INSULATING FOOD. RECOMMENDED TURNING DOWN TEMPERATURE DIAL ON COOLER, SWITCHING TO METAL CONTAINERS AND CLOSING LID ON PREP LINE COOLER DURING SLOWER PERIODS OF SERVICE.

     Code MN Rule 4626.0395A2

4. Jan 27, 2023 Routine Score 92
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     In the lower level, no proper floor, wall or ceiling finishes are provided. For areas where food is stored and where single service items (like to-go boxes) are stored, provide proper finishes. Inspector and Owner previously discussed examples of proper finishes. Contact Inspector any time to discuss options again.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     In the front bar, a section of tile around the floor drain is broken up. Repair tile.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     In the front bar floor and wall tile was installed without a proper base cove. This can be corrected by installing a stainless steel base cove and sealing properly - to prevent liquid infiltration.

     Code MN Rule 4626.1345A

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed a domestic rice cooker still in use. Replace with an ANSI-certified piece of equipment.

     Code MN Rule 4626.0506A

   • Serious Priority 1

     All food must be from approved sources.

     Observed numerous 64 fluid ounce bottles of unpasteurized orange juice in lower level refrigerator. This unapproved product was being served to customers who ordered orange juice. Juice was purchased from a local retail store which is allowed to sell it to its direct customers only; juice bottles contained proper labeling and consumer advisory warning. Discontinue purchasing unpasteurized juice . This is a repeat violation from last year. Any further observation of serving this unapproved product will result in citation (fines) and possible further administrative action. Owner stated understanding that the juice would not be served.

     Code MN Rule 4626.0130A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No employee illness log was available at time of inspection. Print and use an employee illness log. Ensure all persons in charge know where the log is located. See: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/

     Code MN Rule 4626.0040C