RecordWell Data

Hilltop Cafe

300 6TH ST S, Minneapolis, MN 55487 · Hennepin County

48cited violations
10serious tier
8inspections

Establishment

Type
Restaurant (retail food serving meals) (Restaurant)
Inspected by
Minneapolis Health Department
License / ID
LIC405701
Status
Risk level 1
Official record
Minneapolis Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20262101
20252123
2024282
20232184

Inspections

  1. Mar 18, 2026 Follow-Up Score 96
    • Not serious Priority 2

      Have a test kit for the type of sanitizer used.

      Establishment had no chlorine test strips present to measure strength of chlorine sanitizer. Obtain chlorine test strips for use with bleach. Note: Establishment had quat test strips.

      Code MN Rule 4626.0715

    • Not serious Priority 2

      Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

      Code MN Rule 4626.0705B

    • Not serious Priority 3

      Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

      Observed a plastic cup being used to scoop sugar from bulk bin. The cup was being stored in the sugar. Discontinue this practice. Use a scoop with a handle and store scoop in such a manner that the handle is not in contact with the food item

      Code MN Rule 4626.0275B

  2. Feb 12, 2026 Routine Score 88
    • Not serious Priority 2 Corrected on site

      Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

      There were no paper towels in hand sink dispenser. Provide and maintain paper towels at all times.

      Code MN Rule 4626.1445

    • Not serious Priority 2

      Have hand soap at all handwashing sinks.

      There was no soap in dispenser at hand sink. Provide and maintain soap in dispenser.

      Code MN Rule 4626.1440

    • Serious Priority 1 Corrected on site

      Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

      Observed beef sambusa at 124*F and chicken sambusa at 118*F. Maintain all hot TCS foods at 135*F or hotter. PIC turned up thermostat to re-heat sambuas to the correct temperature.

      Code MN Rule 4626.0395A1

    • Not serious Priority 2

      Have a test kit for the type of sanitizer used.

      Establishment had no chlorine test strips present to measure strength of chlorine sanitizer. Obtain chlorine test strips for use with bleach. Note: Establishment had quat test strips.

      Code MN Rule 4626.0715

    • Not serious Priority 2

      Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

      Provide a thin tipped thermometer to measure internal temperatures of thin pieces of food.

      Code MN Rule 4626.0705B

    • Not serious Priority 3

      Label all containers of food and food ingredients with their common name.

      In back room label plastic container containing sugar.

      Code MN Rule 4626.0240

    • Not serious Priority 3

      Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

      Observed a plastic cup being used to scoop sugar from bulk bin. The cup was being stored in the sugar. Discontinue this practice. Use a scoop with a handle and store scoop in such a manner thhat the handle is not in contact with the food item.

      Code MN Rule 4626.0275B

  3. Apr 3, 2025 Follow-Up Score 94
    • Serious Priority 1 Corrected on site

      Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

      Chlorine in 3-comp sink observed to be 0 PPM. This was COS to 100 PPM.

      Code MN Rule 4626.0805C1

    • Not serious Priority 2 Corrected on site

      Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

      There were no paper towels at kitchen handsink. Napkins were placed at handsink until paper towels could be provided. Note: Provide a paper towel dispenser that readily fits paper towels.

      Code MN Rule 4626.1445

  4. Feb 11, 2025 Routine Score 82
    • Serious Priority 1

      Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

      Chlorine concentration in 3-comp sink observed to be 0 PPM. Maintain chlorine concentration between 50-200 PPM.

      Code MN Rule 4626.0805C1

    • Not serious Priority 3

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

      Maintain 50-200 PPM chlorine in sanitizer buckets. t time of inspection chlorine concentration was 0 PPM.

      Code MN Rule 4626.0285B

    • Not serious Priority 2

      Have hand soap at all handwashing sinks.

      There was no soap at establishment hand sink. Provide and maintain soap in dispenser at hand sink.

      Code MN Rule 4626.1440

    • Not serious Priority 2

      Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

      There were no paper towels at hand sink. Provide and maintain paper towels in dispenser at hand sink.

      Code MN Rule 4626.1445

    • 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 non-commercial refrigerator being used to hold TCS cold foods. Unit was a home style Frigidaire. Manager stated that unit was being used while their Ansi approved refrigerator was being repaired. At time of inspection unit was holding an ambient temperature of 50*F. Discontinue storing any TCS cold foods in this refrigerator. Unit to be replaced with an NSF / Ansi approved refrigerator.

      Code MN Rule 4626.0506A

    • Serious Priority 1

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

      In the Frigidaire unit observed Sliced ham at 50*F, sliced cheese at 48*F, Collard greens at 60*F and soup at 48*F. In a non-refrigerated cold box observed cooked rice at 52*F and a beef bowl at 52*F. Maintain all TCS cold foods at 41*F or less.

      Code MN Rule 4626.0395A2

    • Not serious Priority 2

      Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

      In the Frigidaire observed cooked collard greens, and left over soup with no date marks. Date mark TCS foods stored in cooler for 24 hours or longer.,

      Code MN Rule 4626.0400A

    • Not serious Priority 2

      Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

      In Frigidaire unit observed packages of cheese and sliced ham with no date marks. Comply with above statement.

      Code MN Rule 4626.0400B

    • Not serious Priority 2

      While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

      Observed soup and cooked collard greens being cooled in covered 6 inch plastic containers. Cool TCS foods in shallow, uncovered containers. TCS foods to rapidly cool from 135*F to 70*F in 2 hours and from 70*F to 41*F or lower in an additional 4 hours.

      Code MN Rule 4626.0390B

    • Not serious Priority 3

      All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

      Observed Frigidaire unit holding an ambient temperature of 50*F. Adjust unit so that it maintains a temperature of 41*F or less. Until unit is holding at 41*F or less discontinue using this unit to store TCS foods.

      Code MN Rule 4626.0735AB

  5. Feb 27, 2024 Follow-Up Score 98
    • Not serious Priority 2

      Maintain the temperature of the wash solution in manual warewashing sinks at not less than 110 degrees F (43 degrees C) unless a different temperature is specified on the cleaning agent label instructions.

      Observed a maximum temp of facility hot water of only 101*F at 3-comp sink. Provide a minimum hot water of 110*F at 3-comp sink.

      Code MN Rule 4626.0775

    • Not serious Priority 3

      Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

      Hot water of only 93*F observed at handsink. Provide hot water between 110-130*F.

      Code MCO 188.380

  6. Feb 6, 2024 Routine Score 90
    • Not serious Priority 3

      The business license must be posted where it can be easily seen.

      Observed posted license expired 4/1/23. Post a copy of your valid establishment license.

      Code MCO 188.390

    • Not serious Priority 2

      Maintain the temperature of the wash solution in manual warewashing sinks at not less than 110 degrees F (43 degrees C) unless a different temperature is specified on the cleaning agent label instructions.

      Observed a maximum temp of facility hot water of only 92*F at 3-comp sink and handsink. Provide a minimum hot water of 110*F

      Code MN Rule 4626.0775

    • Not serious Priority 3

      Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

      Observed hot water at handwash sink at only 93*F. Provide hot water between 110-130*F at handsink.

      Code MCO 188.380

    • Serious Priority 1 Corrected on site

      Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

      Observed diced chicken in steamtable at a temperature of 116*F. Maintain all hot food on steamtable at 135*F or higher.

      Code MN Rule 4626.0395A1

    • 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 non-commercial refrigerator being used to hold TCS cold foods. Unit was a home style Frigidaire. Manager stated that unit was being used while their Ansi approved refrigerator was being repaired. The Frigidaire will be replaced in a couple of days. At time of inspection unit was holding an ambient temperature of 40*F.

      Code MN Rule 4626.0506A

    • Serious Priority 1 Corrected on site

      Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

      Observed the strength of chlorine in the sanitizer bucket greater than 200 PPM. Maintain chlorine between 50-200 PPM. Note: This was corrected to 100 PPM chlorine by manager.

      Code MN Rule 4626.1620

  7. Feb 16, 2023 Follow-Up Score 100
    • Not serious Priority 3

      The business license must be posted where it can be easily seen.

      OBSERVED PE LINED BOWLS ON SITE FOR TAKE OUT. REPLACE PRODUCTS AS THEY ARE NOT COMPLIANT WITH THE MINNEAPOLIS GREEN TO GO PACKAGING ORDINANCE. AN INFORMATIONAL SHEET AND APPROVED SUPPLIER LIST IS BEING SENT OUT WITH THE REPORT.

      Code MCO 188.390

  8. Feb 2, 2023 Routine Score 74
    • Not serious Priority 2

      Have a test kit for the type of sanitizer used.

      OBSERVED NO BLEACH TEST STRIPS ON SITE TO MONITOR THE SANITIZER CONCENTRATION STRENGTH FOR THE SANITIZER BUCKET AND THREE COMPARTMENT SINK. OBTAIN APPLICABLE TEST STRIPS.

      Code MN Rule 4626.0715

    • Not serious Priority 2

      Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

      OBSERVED NO PROCESS IN PLACE FOR CLEANING OF VOMITING AND OR DIARRHEAL EVENTS. AN EXAMPLE OF VOMITING/DIARRHEA CLEAN UP PROCEDURE WAS SENT OUT WITH THE REPORT.

      Code MN Rule 4626.0123

    • Serious Priority 1

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

      OBSERVED THROUGH DISCUSSION WITH THE PERSON IN CHARGE THAT THERE IS NO TRACKING MECHANISM IN PLACE (EMPLOYEE ILLNESS LOG), FOR RECORDING ILL EMPLOYEES IN THE EVENT EMPLOYEES BECOME ILL. AN EXAMPLE OF AN EMPLOYEE ILLNESS LOG WAS SENT OUT WITH THE REPORT.

      Code MN Rule 4626.0040C

    • Serious Priority 1

      The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

      OBSERVED PERSON IN CHARGE TO NOT KNOW HOW TO HANDLE PATRON COMPLAINTS AND WHO TO REPORT THEM TO. DESCRIBED THE CORRECT PROCESS IN DOING SO WITH PERSON IN CHARGE DURING THE INSPECTION.

      Code MN Rule 4626.0040D

    • Not serious Priority 2 Corrected on site

      Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

      OBSERVED THE EMPLOYEE HAND SINK TO BE BLOCKED WITH A ROLL CART. EMPLOYEE MOVED THE ROLL CART DURING THE INSPECTION. ALWAYS MAINTAIN CLEAR ACCESS TO HANDSINKS SO THEY CAN BE EASILY ACCESSIBLE FOR HAND WASHING PURPOSES AT ALL TIMES.

      Code MN Rule 4626.1110AB

    • Not serious Priority 3

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

      OBSERVED THE HAND SINK TO NOT HAVE A HANDWASHING SIGN POSTED AT THE SINK. AN EXAMPLE OF CORRECT SIGNAGE SENT OUT WITH THE REPORT. POST SIGNAGE ON SITE.

      Code MN Rule 4626.1457

    • Serious Priority 1

      Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

      OBSERVED UNAPPROVED BLEACH BEING USED ON SITE. PER THE LABEL ON THE BOTTLE, IT IS TO BE USED FOR HOUSEHOLD OR LAUNDRY USE PURPOSES. DISCONTINUE USING CURRENT BLEACH AND REPLACE WITH A BLEACH DESIGNATED FOR SANITIZING FOOD CONTACT SURFACES.

      Code MN Rule 4626.1620

    • Not serious Priority 3

      Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.

      OBSERVED PREVIOUSLY CLEANED HOTEL PANS TO BE STACKED AND STORED UPRIGHT. GOING FORWARD, AIR DRY PANS FIRST AND THEN STACK IN AN INVERTED MANNER.

      Code MN Rule 4626.0955B

    • 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 #6 COFFEE CUP LIDS AND PE LINED CUPS/BOWLS FOR TAKE OUT. REPLACE THE CURRENT PRODUCTS WITH PRODUCTS THAT ARE COMPLIANT WITH THE MINNEAPOLIS GREEN TO GO PACKAGING ORDINANCE. AN INFORMATIONAL SHEET ON THE ORDINANCE AND APPROVED SUPPLIER LIST SENT OUT WITH THE REPORT.

      Code MCO 204.30A

    • Not serious Priority 3

      Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.

      OBSERVED VARIOUS MUFFINS, CROISSANTS AND BAGELS AT THE FRONT COUNTER. PROVIDE A LIST OF INGREDIENTS FOR ALL ITEMS ON SITE. THIS CAN BE MAINTAINED AT OR BEHIND THE FRONT COUNTER. UPON REQUEST OF A CUSTOMER, THE INGREDIENT LIST CAN BE SHARED WITH THE CUSTOMER OF WHAT IS INCLUDED IN EACH FOOD PRODUCT.

      Code MN Rule 4626.0435D(3)

    • Not serious Priority 3

      The business license must be posted where it can be easily seen.

      OBSERVED THE CURRENT BUSINESS LICENSE TO NOT BE POSTED ON THE PREMISES. POST AS REQUIRED.

      Code MCO 188.390

    • Not serious Priority 2

      The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

      OBSERVED THROUGH DISCUSSION WITH THE PERSON IN CHARGE THAT DISEASES NEEDING TO BE REPORTED TO THE REGULATORY AUTHORITY WERE NOT KNOWN (HEPATITIS A, E COLI, SALMONELLA, SHIGELLA, NOROVIRUS). PROPER REPORTING REQUIREMENTS FOR THESE DISEASES WAS DISCUSSED WITH THE PERSON IN CHARGE. ALSO A FACT SHEET WAS SENT OUT WITH THE REPORT DESCRIBING DUTIES AND REQUIREMENTS FOR DEMONSTRATING KNOWLEDGE OF THE PERSON IN CHARGE.

      Code MN Rule 4626.0030BCQ

    • Not serious Priority 3

      Post the Certified Food Protection Manager certificate.

      OBSERVED THROUGH DISCUSSION WITH THE PERSON IN CHARGE THAT NESSIB NEGUSSE IS A CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER. (CFPM #80457 - EXPIRES 10/31/2024). CERTIFICATE WAS NOT POSTED AT THE TIME OF THE INSPECTION. POST CURRENT CERTIFICATE ON SITE.

      Code MN Rule 4626.0033D

    • Not serious Priority 2

      Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

      OBSERVED NO THIN TIP THERMOMETER ON SITE. OBTAIN AND MAINTAIN ON SITE.

      Code MN Rule 4626.0705B

    • Not serious Priority 3

      Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

      OBSERVED A CLEAN ICE SCOOP USED FOR SCOOPING ICE FROM ICE MACHINE TO BE SITTING ON TOP OF A STACK OF CLEAN AND DRY CLOTH TOWELS. RECOMMENDED TO PERSON IN CHARGE TO PURCHASE A HOLDER TO MOUNT ON THE SIDE OF THE ICE MACHINE FOR PROPER STORAGE OF THE ICE SCOOP WHEN NOT IN USE.

      Code MN Rule 4626.0955A

    • Serious Priority 1

      All food must be from approved sources.

      OBSERVED MEAT (BEEF AND CHICKEN) SAMBUSAS AS WELL AS VEGETABLE SAMBUSAS BEING SOLD ON SITE. PRODUCTS WERE IN A HOT HOLDING UNIT ON THE FRONT COUNTER. PER PIC, PRODUCTS ARE PREPARED AT A LICENSED FACILITY (SAME OWNER), HILLTOP INTERNATIONAL RESTAURANT IN ST PAUL, MN PRIOR TO BE BEING TRANSPORTED TO THIS LOCATION. PIC STATED THAT PRODUCTS ARE FRIED IN THE FRYER IN A MINNEAPOLIS LICENSED FOOD ESTABLISHMENT IN THE LOWER LEVEL OF THE SAME BUILDING AS THE HILLTOP CAFE BUSINESS. OPERATOR COULD NOT PROVIDE VERIFICATION THAT REFERENCED PRODUCTS ARE COMING FROM AN APPROVED SOURCE. OPERATOR TO CEASE AND DESIST SELLING THESE PRODUCTS UNTIL PRODUCTS ARE VERIFIED THAT THEY ARE PREPARED BY SAME OWNER (HILLTOP INTERNATIONAL RESTAURANT IN ST PAUL, MN.) IN ADDITION, PRODUCTS CAN NOT BE COOKED IN THE FRYER OF THE OTHER LICENSED FOOD ESTABLISHMENT IN MINNEAPOLIS.

      Code MN Rule 4626.0130A

    • Not serious Priority 3

      Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

      OBSERVED A PAPER TOWEL AND SOAP DISPENSER AS WELL AS HAND WASHING SIGNAGE ABOVE THE DUMP SINK. REMOVE ALL ITEMS AND USE THE DESIGNATED HAND SINK NEXT TO THE THREE COMPARTMENT SINK.

      Code MN Rule 4626.1455

Source: Minneapolis Health Department. History last read Oct 2, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.