Cajun Boiling

1931 NICOLLET AVE, Minneapolis, MN 55403 · Hennepin County

61cited violations

11serious tier

8inspections

Establishment

Type: Restaurant (retail food serving meals) (Restaurant)
Inspected by: Minneapolis Health Department
License / ID: LIC354436
Status: Risk level 1
Official record: Minneapolis Health Department inspection reports

Year by year

Year	Inspections	Violations	Serious
2026	2	17	4
2025	2	14	5
2024	2	12	1
2023	2	18	1

Inspections

Apr 1, 2026 Follow-Up Score 96
- Not serious Priority 3
  Keep the physical facilities in good repair.
  
  A FEW FLOOR TILES ARE MISSING BETWEEN THE FRONT AREA AND THE KITCHEN. REPAIR / REPLACE FLOOR TILES.
  
  Code MN Rule 4626.1515
- 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.
  
  CFPM CERTIFICATE AVAILABLE IS EXPIRED. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
  
  Code MN Rule 4626.0033A
- Not serious Priority 3
  Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
  
  MOP WAS STORED UPSIDE DOWN AT THE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.
  
  Code MN Rule 4626.1540
- Not serious Priority 3
  All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
  
  GLASS DISPLAY COOLER IS UNABLE TO KEEP TCS FOOD AT REPAIR COLD HOLDING UNIT SO FOOD IS STORED / MAINTAIN AT
  
  Code MN Rule 4626.0735AB
- Serious Priority 1
  Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
  
  OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: TARTAR SAUCE AT 49F. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS FOR NOW AND ASSESS TEMPERATURES IN 1 HOUR. DO NOT STORE FOOD IN THIS UNIT UNTIL IS KEEPING 41F OR BELOW. CALL REPAIR COMPANY IF NEEDED. PIC MOVED TARTAR SAUCE TO ANOTHER COOLER
  
  Code MN Rule 4626.0395A2
Mar 23, 2026 Routine Score 84
- Not serious Priority 3
  Keep the physical facilities in good repair.
  
  A FEW FLOOR TILES ARE MISSING BETWEEN THE FRONT AREA AND THE KITCHEN. REPAIR / REPLACE FLOOR TILES.
  
  Code MN Rule 4626.1515
- Serious Priority 1
  Separate raw animal foods from ready-to-eat foods.
  
  OBSERVED LETTUCE AND TOMATO STORED BY RAW SHRIMP AT PREP LINE COOLER. ALWAYS STORE RAW PROTEINS AWAY FROM PRODUCE OR READY TO EAT FOODS TO AVOID CROSS-CONTAMINATION. PIC WILL MOVE RAW PROTEINS TO LOWBOY COOLER.
  
  Code MN Rule 4626.0235A(1)
- 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 REGULAR HOUSEHOLD BLEACH IN THE ESTABLISHMENT. THIS PRODUCT IS BEING USED FOR SANITIZING. OBTAIN CHLORINE SOLUTION (BLEACH) OR OTHER SANITIZER THAT IS SPECIFIC FOR SANITIZING FOOD CONTACT SURFACES. IT WILL STATE ON THE LABEL SOMETHING LIKE “FOR SANITIZING GLASSES, DISHES, UTENSILS, ETC”. THESE PRODUCTS HAVE INSTRUCTIONS ON HOW TO USE AND DILUTE IT. ALWAYS CHECK WITH APPROPRIATE TEST STRIP THE CONCENTRATION OF THE SANITIZER. AN EXAMPLE OF THE LABEL REQUIREMENTS WAS SEND VIA TEXT. PERSON IN CHARGE SENT A TEXT WITH NEWLY PURCHASED CHLORINE WITH PROPER LABEL.
  
  Code MN Rule 4626.1620
- 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.
  
  CFPM CERTIFICATE AVAILABLE IS EXPIRED. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
  
  Code MN Rule 4626.0033A
- Not serious Priority 3
  Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
  
  MOP WAS STORED UPSIDE DOWN AT THE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.
  
  Code MN Rule 4626.1540
- Not serious Priority 3
  All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
  
  TWO COLD HOLDING UNITS ARE UNABLE TO KEEP TCS FOOD AT REPAIR COLD HOLDING UNITS SO FOOD IS STORED / MAINTAIN AT
  
  Code MN Rule 4626.0735AB
- Not serious Priority 3
  Keep all intake and exhaust air ducts and filters clean.
  
  KITCHEN HOOD BAFFLES (FILTERS) WERE GREASY. CLEAN BAFFLES / AIR FILTERS AS NEEDED.
  
  Code MN Rule 4626.1530A
- Not serious Priority 3
  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.
  
  OBSERVED CARDBOARD BOXES USED FOR SHELF LINING INSIDE COOLER AND BOTTOM SHELF OF KITCHEN PREP TABLE. CARDBOARD BOXES ARE ABSORBENT AND NOT ALLOWED. REMOVE CARDBOARD BOXES.
  
  Code MN Rule 4626.0495
- Not serious Priority 3
  Clean non-food contact surfaces of equipment. Keep them clean.
  
  SODA GUN HOLDER WAS DIRTY / MOLDY. CLEAN GUN HOLDER.
  
  Code MN Rule 4626.0840C
- Serious Priority 1
  Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
  
  OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: TARTAR SAUCE AT 49F AND BUTTER AT 43F. SEE TEMP. CHART FOR MORE TEMPERATURES AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS FOR NOW AND ASSESS TEMPERATURES IN 1 HOUR. CALL REPAIR COMPANY IF NEEDED.
  
  Code MN Rule 4626.0395A2
- Not serious Priority 2
  Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a
  
  OBSERVED RAW HALF SHELL OYSTERS. TAGS WERE SAVED BUT NOT DATED WITH THE LAST DATE OF SALE / SERVICE. MAINTAIN TAGS IN CHRONOLOGICAL ORDER ACCORDING TO DATE OF SALE OR SERVICE AND KEEP THEM FOR 90 DAYS (MINIMUM). A SUGGESTION WAS MADE AS TO DATE TAGS BEFORE FILING THEM AWAY.
  
  Code MN Rule 4626.0220C
- Not serious Priority 2
  Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
  
  OBSERVED CLEAN SILVERWARE INSIDE A BUCKET STORED INSIDE THE HAND WASHING SINK IN THE FRONT AREA. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.
  
  Code MN Rule 4626.1110AB
Apr 3, 2025 Follow-Up Score 92
- Not serious Priority 3
  Keep the physical facilities in good repair.
  
  A FEW FLOOR TILES ARE MISSING BETWEEN THE FRONT AREA AND THE KITCHEN. REPAIR / REPLACE FLOOR TILES.
  
  Code MN Rule 4626.1515
- Not serious Priority 3
  Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
  
  PREP AREA WAS DARK. PROVIDE MORE LIGHT TO THIS AREA.
  
  Code MN Rule 4626.1470C
- Serious Priority 1
  Separate raw animal foods from ready-to-eat foods.
  
  OBSERVED LETTUCE AND TOMATO STORED BY RAW SHRIMP AT PREP LINE COOLER. ALWAYS STORE RAW PROTEINS AWAY FROM PRODUCE OR READY TO EAT FOODS TO AVOID CROSS-CONTAMINATION. INSTRUCTED PIC TO MOVE PRODUCE TO ANOTHER LOCATION.
  
  Code MN Rule 4626.0235A(1)
- 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 REGULAR HOUSEHOLD BLEACH IN THE ESTABLISHMENT. THIS PRODUCT IS BEING USED FOR SANITIZING. OBTAIN CHLORINE SOLUTION (BLEACH) OR OTHER SANITIZER THAT IS SPECIFIC FOR SANITIZING FOOD CONTACT SURFACES. IT WILL STATE ON THE LABEL SOMETHING LIKE “FOR SANITIZING GLASSES, DISHES, UTENSILS, ETC”. THESE PRODUCTS HAVE INSTRUCTIONS ON HOW TO USE AND DILUTE IT. ALWAYS CHECK WITH APPROPRIATE TEST STRIP THE CONCENTRATION OF THE SANITIZER. AN EXAMPLE OF THE LABEL REQUIREMENTS WAS SEND VIA TEXT.
  
  Code MN Rule 4626.1620
Mar 13, 2025 Routine Score 80
- Not serious Priority 3
  Keep the physical facilities in good repair.
  
  A FEW FLOOR TILES ARE MISSING BETWEEN THE FRONT AREA AND THE KITCHEN. REPAIR / REPLACE FLOOR TILES.
  
  Code MN Rule 4626.1515
- Not serious Priority 2
  Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a
  
  OBSERVED RAW HALF SHELL OYSTERS. TAGS WERE MISSING. DO NOT DISCARD TAGS. MAINTAIN TAGS IN CHRONOLOGICAL ORDER ACCORDING TO DATE OF SALE OR SERVICE AND KEEP THEM FOR 90 DAYS (MINIMUM). A SUGGESTION WAS MADE AS TO DATE TAGS BEFORE FILING THEM AWAY.
  
  Code MN Rule 4626.0220C
- Not serious Priority 3
  Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
  
  PREP AREA WAS DARK. PROVIDE MORE LIGHT TO THIS AREA.
  
  Code MN Rule 4626.1470C
- Serious Priority 1
  Separate raw animal foods from ready-to-eat foods.
  
  OBSERVED LETTUCE AND TOMATO STORED BY RAW SHRIMP AT PREP LINE COOLER. ALWAYS STORE RAW PROTEINS AWAY FROM PRODUCE OR READY TO EAT FOODS TO AVOID CROSS-CONTAMINATION. INSTRUCTED PIC TO MOVE PRODUCE TO ANOTHER LOCATION.
  
  Code MN Rule 4626.0235A(1)
- 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 REGULAR HOUSEHOLD BLEACH IN THE ESTABLISHMENT. THIS PRODUCT IS BEING USED FOR SANITIZING. OBTAIN CHLORINE SOLUTION (BLEACH) OR OTHER SANITIZER THAT IS SPECIFIC FOR SANITIZING FOOD CONTACT SURFACES. IT WILL STATE ON THE LABEL SOMETHING LIKE “FOR SANITIZING GLASSES, DISHES, UTENSILS, ETC”. THESE PRODUCTS HAVE INSTRUCTIONS ON HOW TO USE AND DILUTE IT. ALWAYS CHECK WITH APPROPRIATE TEST STRIP THE CONCENTRATION OF THE SANITIZER. AN EXAMPLE OF THE LABEL REQUIREMENTS WAS SEND VIA TEXT.
  
  Code MN Rule 4626.1620
- Serious Priority 1
  Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
  
  OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE PREP LINE COOLER. FOR EXAMPLE: FISH AT 43F AND SHRIMP AT 44F. SEE TEMP. CHART FOR MORE TEMPERATURES AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS FOR NOW AND KEEP LID CLOSED WHEN NO ORDERS ARE BEING PREPARED. CALL REPAIR COMPANY AS NEEDED.
  
  Code MN Rule 4626.0395A2
- Not serious Priority 3
  GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28
  
  OBSERVED BLACK PLASTIC BOWLS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.
  
  Code MCO 204.30B
- 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
  
  PAPER TOWELS WERE MISSING AT HANDWASHING SINK LOCATED INSIDE PREP ROOM. KEEP ALL HAND SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED PAPER TOWELS DURING INSPECTION.
  
  Code MN Rule 4626.1445
- Not serious Priority 2 Corrected on site
  Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
  
  OBSERVED COOKING PANS STORED INSIDE HANDWASHING SINK AT PREP ROOM. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.
  
  Code MN Rule 4626.1110AB
- 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
  
  THE PERSON IN CHARGE WAS NOT ABLE TO MENTION “VOMITING / DIARRHEA” AS SYMPTOMS FOR EXCLUDING FOOD WORKERS. INCLUDE THIS INFORMATION IN THE EMPLOYEE HEALTH TRAINING POLICY AND PROCEDURES. SEE DOCUMENTS ATTACHED TO THE EMAIL WITH REPORT ATTACHED TO IT.
  
  Code MN Rule 4626.0030BCQ
Mar 28, 2024 Follow-Up Score 98
- Not serious Priority 3
  Keep the physical facilities in good repair.
  
  A FEW FLOOR TILES ARE MISSING, LOOSE OR BROKEN. REPAIR / REPLACE FLOOR TILES.
  
  Code MN Rule 4626.1515
- Not serious Priority 2
  Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a
  
  OBSERVED RAW HALF SHELL OYSTERS. NO TAGS WERE STORED FROM PREVIOUS WEEKS. MAINTAIN TAGS IN CHRONOLOGICAL ORDER ACCORDING TO DATE OF SALE OR SERVICE AND KEEP THEM FOR 90 DAYS (MINIMUM). A SUGGESTION WAS MADE AS TO DATE TAGS BEFORE FILING THEM AWAY.
  
  Code MN Rule 4626.0220C
- Not serious Priority 3
  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.
  
  OBSERVED CARDBOARD BOXES USED FOR SHELF LINING. CARDBOARD BOXES ARE ABSORBENT AND NOT ALLOWED. REMOVE CARDBOARD BOXES.
  
  Code MN Rule 4626.0495
Mar 14, 2024 Routine Score 84
- Not serious Priority 3
  Keep the physical facilities in good repair.
  
  A FEW FLOOR TILES ARE MISSING, LOOSE OR BROKEN. REPAIR / REPLACE FLOOR TILES.
  
  Code MN Rule 4626.1515
- Not serious Priority 2
  Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
  
  OBSERVED RAW HALF SHELL OYSTERS SERVED AS STEAMED OYSTERS (ONLINE MENU). NO CONSUMER WARNING NOTED ON MENU. MENU EXAMPLE (TWO STATEMENTS): (*) THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEAT, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. DO A COMPLETE MENU ASSESSMENT AND ALSO UPDATE YOUR ONLINE MENU. SEE DOCUMENTS ATTACHED.
  
  Code MN Rule 4626.0442A
- Not serious Priority 2
  Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a
  
  OBSERVED RAW HALF SHELL OYSTERS. NO TAGS WERE STORED FROM PREVIOUS WEEKS. MAINTAIN TAGS IN CHRONOLOGICAL ORDER ACCORDING TO DATE OF SALE OR SERVICE AND KEEP THEM FOR 90 DAYS (MINIMUM). A SUGGESTION WAS MADE AS TO DATE TAGS BEFORE FILING THEM AWAY.
  
  Code MN Rule 4626.0220C
- Not serious Priority 3
  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.
  
  OBSERVED CARDBOARD BOXES USED FOR SHELF LINING. CARDBOARD BOXES ARE ABSORBENT AND NOT ALLOWED. REMOVE CARDBOARD BOXES.
  
  Code MN Rule 4626.0495
- Not serious Priority 2
  Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
  
  OBSERVED COOKING PANS STORED INSIDE HANDWASHING SINK AT PREP ROOM AND SOAPY BUCKET STORED INSIDE FRONT AREA SINK. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.
  
  Code MN Rule 4626.1110AB
- Serious Priority 1
  Sanitize food contact surfaces before using and after cleaning.
  
  OPERATOR WAS WASHING AND RINSING WITH NO SANITIZING STEP. THIS WAS ASSESSED DURING QUESTIONING THE PIC. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.
  
  Code MN Rule 4626.0900
- 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
  
  THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK. ---------------------------------------------------------------------------------------------------------------------------- THE PERSON IN CHARGE WAS NOT ABLE TO MENTION “VOMITING / DIARRHEA” AS SYMPTOMS FOR EXCLUDING FOOD WORKERS. INCLUDE THIS INFORMATION IN THE EMPLOYEE HEALTH TRAINING POLICY AND PROCEDURES. SEE DOCUMENTS ATTACHED TO YOUR EMAIL.
  
  Code MN Rule 4626.0030BCQ
- Not serious Priority 2
  Have hand soap at all handwashing sinks.
  
  NO HAND SOAP AVAILABLE AT HANDWASHING SINK LOCATE AT FOH. KEEP HANDWASHING SINKS FULLY STOCKED. PIC PROVIDED SOAP DURING INSPECTION.
  
  Code MN Rule 4626.1440
- Not serious Priority 2
  The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross
  
  ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS AND REPEATING VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.
  
  Code MN Rule 4626.0035DGHIKM
Mar 14, 2023 Follow-Up Score 100
- Not serious Priority 3
  Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
  
  Observed mouse droppings in basement on floor and upstairs on floor under equipment. Keep clean and maintain. Maintain pest control weekly until under better control. Can go to bi-weekly, then monthly.
  
  Code MN Rule 4626.1565ABD
- Not serious Priority 3
  Clean all physical facilities (floors, walls, ceilings). Keep them clean.
  
  Observed floors under equipment(refrigeration, freezers, prep cooler, stove area) in need of deep cleaning. Clean and maintain.
  
  Code MN Rule 4626.1520A
- Not serious Priority 3
  Keep the physical facilities in good repair.
  
  Observed damage/opening in wall in basement storage area. Repair wall or you can move all food and equipment into approved area. This area needs approved wall and floor finishes if you want to store anything here.
  
  Code MN Rule 4626.1515
- Not serious Priority 3
  Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
  
  There are 3 dry storage areas and all need approved flooring. If you want, you can condense everything to 1 area and finish the floor in that area. The floor needs to be smooth and easily cleanable: Quarry or ceramic tile is approved. Vinyl Plank flooring is approved. Epoxy- minimum of 3 initial finish coats of epoxy at least 1/8 is approved.
  
  Code MN Rule 4626.1325A1
Mar 2, 2023 Routine Score 88
- Not serious Priority 3
  Have a garbage can at handwashing sinks where paper towels are used.
  
  Missing trash cans near all hand sinks. Provide.
  
  Code MN Rule 4626.1390
- 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
  
  1. The paper towel dispenser in the back of the house is not in use because they cannot find that size of paper towels. No alternate paper towels near the hand sink. 2. Hand sink across from hood system is blocked and not in use at all. No paper towels stocked. Paper towels need to be stocked at all times.
  
  Code MN Rule 4626.1445
- Not serious Priority 3
  Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
  
  Observed hundreds of mouse droppings in basement, on floor, shelving, masa flour, and sugar. Instructed to discard food and clean and sanitize entire area.
  
  Code MN Rule 4626.1565ABD
- Not serious Priority 3
  Clean all physical facilities (floors, walls, ceilings). Keep them clean.
  
  1. Observed floors dirty throughout entire kitchen, especially under equipment, shelving, sinks. 2. Observed floors dirty with mouse droppings and debris in basement storage area/near liquor storage. 3. Observed floor dirty around mop sink. 4. Observed walls throughout with food debris. 5. Observed and sink near cooking area in need of cleaning. Clean and maintain all physical facilities.
  
  Code MN Rule 4626.1520A
- Not serious Priority 2
  Have hand soap at all handwashing sinks.
  
  Observed no soap at any of the 3 hand sinks in kitchen/front area. The front hand sink did have hand sanitizer- cannot be used as soap, only after washing hands. Soap needs to be supplied at hand sinks at all times.
  
  Code MN Rule 4626.1440
- Not serious Priority 2 Corrected on site
  Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
  
  Observed the hand sinks across from the grill area completely blocked/unused. Hand sinks need to be kept clear at all times for easy use.
  
  Code MN Rule 4626.1110AB
- Not serious Priority 3
  Clean non-food contact surfaces of equipment. Keep them clean.
  
  Observed the following areas in need of cleaning: 1. Clean dishes storage rack/shelving 2. Shelving above 3 compartment sink 3. Other storage shelves throughout kitchen
  
  Code MN Rule 4626.0840C
- Not serious Priority 3
  Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
  
  Observed interior of microwave in need of cleaning. Clean and maintain.
  
  Code MN Rule 4626.0850
- Not serious Priority 3
  The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on
  
  Obtain a pest control operator due to mouse droppings observed in the basement.
  
  Code MCO 188.590
- Serious Priority 1
  Food workers must wash their hands before starting food preparation tasks.
  
  All sinks were missing soap and paper towels. Hands are not being washed. Hands must be washed often, at times described above.
  
  Code MN Rule 4626.0075A
- Not serious Priority 3
  Keep the physical facilities in good repair.
  
  Observed damage/opening in wall in basement storage area. There is a large amount of mouse droppings outside of this hole. Repair asap to help mitigate mice activity.
  
  Code MN Rule 4626.1515
- Not serious Priority 3
  Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
  
  Observed seal on concrete floor to be damaged and not fully sealed anymore. Repair and reseal floor in dry storage area.
  
  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 white to go container with metal handle. These are not recyclable. Obtain recyclable or compostable to go containers per Minneapolis ordinance.
  
  Code MCO 204.30A
- Not serious Priority 2
  The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross
  
  Based on number and type of violations, active managerial control is lacking. The person in charge must adequately practice food safety skills and ensure practices are being followed.
  
  Code MN Rule 4626.0035DGHIKM

Source: Minneapolis Health Department. History last read Oct 3, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.