Tasty Pot

Year by year

Inspections

1. Mar 2, 2026 Follow-Up Score 98
   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     Designated hand-washing sink still not provided at front bubble tea or hot beverage station. Only damp sink found at this station. Note: Provide separate hand sink as required. Note: Submission of plan to this office is required for plan review and approval prior to remodeling or installation

     Code MN Rule 4626.1070A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Moldy caulking at a 3-compartment sink and wall juncture still not cleaned. Note: Clean and/ recalk as needed.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The gaps between the 3-compartment sink and wall juncture still not fixed. Note: Secure the sink and caulk to the adjacent wall to eliminate gap.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     The rear exterior exit door still not self-closing. The purchased closing arm found onsite, waiting for installation Note: Provided door closing arm/ device so as to make it self-closing

     Code MN Rule 4626.1395A

   • Not serious Priority 3 Corrected on site

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

     Wet wiping cloths found stored on the prep table between use. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all times. Note: PIC relocated them for correction

     Code MN Rule 4626.0285B

2. Feb 11, 2026 Routine Score 90
   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     Designated hand-washing sink not provided at front bubble tea or hot beverage station. Only damp sink found at this station. Note: Provide separate hand sink as required. Note: Submission of plan to this office is required for plan review and approval prior to remodeling or installation

     Code MN Rule 4626.1070A

   • 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

     Old mice droppings found on the floor in the back kitchen, inside the front counter, in the utility room and downstairs in the basement. Note: Clean up and get professional pest control service to eliminate evidence of rodent presence

     Code MN Rule 4626.1565ABD

   • 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.

     Date marking missing from the foods prepared onsite such as bowls of meat and vegetables and Beef soup in the cooler. Note: Date mark all TCS foods prepared and held longer than 24 hours in the facility. Note: For details, please see the date marking fact sheet sent with the report

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Caulking at a 3-compartment sink and wall juncture is moldy and need cleaning and/ recaulking.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed gaps between the 3-compartment sink and wall juncture. Note: Secure the sink and caulk to the adjacent wall to the adjacent wall to eliminate gap.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     The rear exterior exit door not self-closing. Note: Provided door closing arm/ device so as to make it self-closing

     Code MN Rule 4626.1395A

   • Not serious Priority 3 Corrected on site

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

     Wet wiping cloths found stored on the prep table between use. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all times. Note: PIC relocated them for correction

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

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

     TCS foods such as Noodle and Pork & chicken stock not held at 41 F. Note: The stock was reheated for hot holding and more ice added for rapid chilling the noodle.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Hand soap missing from the hand sink located next 3-part sink. Note: Provide it as required.

     Code MN Rule 4626.1440

3. Feb 26, 2025 Routine Score 92
   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     No designated hand washing sink provided at front bubble tea or hot beverage station. Only damp sink found at this station. Note: Provide separate hand sink as required. Note: Submission of plan to this office is required for plan review and approval prior to remodeling or installation

     Code MN Rule 4626.1070A

   • 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

     Old mice droppings found on the floor in the back kitchen, inside the front counter, in the utility room and downstairs in the basement. Note: Clean up and get professional pest control service to eliminate evidence of rodent presence.

     Code MN Rule 4626.1565ABD

   • 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.

     Date marking missing from the foods prepared onsite such as bowls of meat and vegetables and soup in the cooler. Note: Date mark all TCS foods prepared and held longer than 24 hours in the facility. Note: For details, please see the date marking fact sheet sent with the

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Caulking at a 3-compartment sink and wall juncture is moldy and need cleaning and/ recaulking.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed gaps between the 3-compartment sink and wall juncture. Note: Secure the sink and caulk to the adjacent wall to eliminate gap

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     The rear exterior exit door not self-closing. Note: Provided door closing arm so as to make it self-closing

     Code MN Rule 4626.1395A

   • 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.

     The sanitizer container found to be connected to the machine. But the chlorine sanitizer concentration in mechanical dishwasher found at 0.00 PPM. Adjust it to minimum 50 PPM

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

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

     The Chlorine sanitizer container appears presumably connected to the dishwasher machine. But no sanitizer observed being dispensed through the injector. Note: repair/ reservice it

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Wet wiping cloths found stored on the prep table between use. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all time

     Code MN Rule 4626.0285B

4. Apr 12, 2024 Follow-Up Score 96
   • 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.

     All refrigerators in use in the basement are household products and did not comply with ANSI certifications. Note: Replace them. PIC stated that they are waiting for delivery.

     Code MN Rule 4626.0506A

   • 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.

     The facility did not have a Minnesota Department of Health certified food protection manager. Employ a certified food protection manager (CFPM) for the establishment. Note: To obtain new or recertification, please visit the following website link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     No designated hand washing sink provided at front bubble tea or hot beverage station/ area. Only damp sink seen. Note: Provide separate hand sink as required. Note: Submission of plan to this office is required for plan review and approval prior to remodeling or installation

     Code MN Rule 4626.1070A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Appropriate chemical test strips (Chlorine) not provided onsite for use. Note: Provide test strips to accurately measure the sanitizer concentration

     Code MN Rule 4626.0715

5. Mar 27, 2024 Follow-Up Score 90
   • 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.

     All refrigerators in the basement are household products and did not comply with ANSI certifications. Note: Replace them

     Code MN Rule 4626.0506A

   • 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.

     Date marking missing from the prepared bowls of meat and vegetables and chicken in the cooler. Note: Date mark all TCS foods prepared and held in the refrigerators for more than 24 hours in the facility. Note: For details, please see the date marking fact sheet provided.

     Code MN Rule 4626.0400A

   • 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.

     The facility did not have a Minnesota Department of Health certified food protection manager. Note: To obtain new or recertification, please visit the following website link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • 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

     Old mice droppings still observed under shelves and behind the equipment throughout the basement. Note: Clean up and get professional pest control service.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     No designated hand washing sink provided at the bubble tea or hot beverage station/ area. Only damp sink seen. Note: Provide as required

     Code MN Rule 4626.1070A

   • Serious Priority 1 Corrected on site

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

     Observed soup broth cold held at 53 F on the cook line. Note: Per PIC, that is for immediate service and reheat it when customer order. Note: Discontinue this practice. PIC instructed to reheat & keep it hot for immediate service. otherwise, it needs to be cold held in the refrigerator & reheated to order. Soup reheated for hot holding. Note: For details, please see the food safety fact sheet sent with the report.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chemical test strips not provided onsite for use. Note: Provide appropriate test strips (Chlorine) to accurately measure the sanitizer concentration

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Wet wiping cloths still stored on the prep tables between use. Others also observed stored in sanitizer bucket without sanitizer. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all times

     Code MN Rule 4626.0285B

   • 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.

     Black to go Bowls still in use in the facility. Note: Replace them with the products that comply with the City's Ordinance such as reusables, recyclables or compostables. Note: For details, please see the Green-To-Go flyer sent with the report.

     Code MCO 204.30A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed damaged and missing base-coving (at the wall-floor junctures) throughout the basement. Note: Repair.

     Code MN Rule 4626.1515

6. Mar 13, 2024 Routine Score 84
   • 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.

     The refrigerators in the basement are household products and did not comply with ANSI certifications. Note: Replace them

     Code MN Rule 4626.0506A

   • 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.

     Date marking missing from the prepared bowls of meat and vegetables and chicken in the cooler. Note: Date mark all TCS foods prepared and held longer than 24 hours in the facility. Note: For details, please see the date marking fact sheet sent with the report.

     Code MN Rule 4626.0400A

   • 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.

     The facility did not have a Minnesota Department of Health certified food protection manager. Note: To obtain new or recertification, please visit the following website link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • 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

     Old mice droppings still found in the basement. Note: Clean up and get professional pest control service.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     No designated hand washing sink provided at the bubble tea or hot beverage station/ area. Only damp sink seen. Note: Provide as required.

     Code MN Rule 4626.1070A

   • Serious Priority 1 Corrected on site

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

     Noodle and soup broth cold held at above 41 F. Soup reheated for hot holding and more ice added to hold Noodle on ice on the service line. Note: For details, please see the food safety fact sheet sent with the report.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chemical test strips not provided onsite for use. Note: Provide appropriate test strips (Chlorine) to accurately measure the sanitizer concentration

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep table between use. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all times.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Discontinue storing poisonous or toxic materials above food, equipment, utensils, linens or single-service or single-use articles.

     Observed Degreaser in spray bottle and pan detergent sift held on the 3-compartment sink. Note: Store all toxic chemicals away from food and other food contact surfaces and equipment.

     Code MN Rule 4626.1600B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Old food residue builds up observed on the can opener. Note: Clean thoroughly.

     Code MN Rule 4626.0840A

   • 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 black to go Bowls in use in the facility. Note: Replace them with the products that comply with the City's Ordinance such as reusables, recyclables or compostables. Note: For details, please see the Green-To-Go flyer sent with the report.

     Code MCO 204.30A

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Damaged base-coving (at the wall-floor junctures) seen throughout the basement. Note: Repair.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Damaged base-coving (at the wall-floor junctures) seen throughout the basement. Note: Repair.

     Code MN Rule 4626.1515

7. Apr 28, 2023 Follow-Up Score 92
   • 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.

     The refrigerators in the basement did not comply with ANSI certifications. Replace

     Code MN Rule 4626.0506A

   • 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.

     The facility was missing date marking for the prepared bowls of meat and vegetables. Also, the meats and cooked chicken in the upright cooler was missing date marking. Date mark all TCS foods held longer than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     There was grease and dust build up on the food baffles. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     The floors in the kitchen and basement had dirt and debris build up. Clean.

     Code MN Rule 4626.1520A

   • 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.

     The facility did not have a Minnesota Department of Health certified food protection manager. The facility had a servsafe certification but not an MDH certification. Go to the following website to obtain: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • 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

     Mouse droppings were found in the basement. Clean.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     The bubble tea area did not have a designated handwashing sink. Designate sink as handwashing sink and only use for handwashing.

     Code MN Rule 4626.1070A

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Raw beef product was stored directly above RTE vegetables. Discontinue.

     Code MN Rule 4626.0235A(1)

8. Mar 16, 2023 Routine Score 90
   • 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.

     The refrigerators in the basement did not comply with ANSI certifications. Replace

     Code MN Rule 4626.0506A

   • 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.

     The facility was missing date marking for the prepared bowls of meat and vegetables. Also, the meats in the upright cooler was missing date marking. Date mark all TCS foods held longer than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     There was grease and dust build up on the food baffles. Clean.

     Code MN Rule 4626.1530A

   • 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

     The ice machine had mold build up on the inside. Clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     The facility was thawing product at room temperature. Thaw under running water in the prep sink or use one of the above methods above.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     The floors in the kitchen and basement had dirt and debris build up. Clean.

     Code MN Rule 4626.1520A

   • 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.

     The facility did not have a Minnesota Department of Health certified food protection manager. The facility had a servsafe certification but not an MDH certification. Go to the following website to obtain: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     An employee was observed eating a bowl of food on a food prep table. Designate an area away from food prep areas for employees to eat.

     Code MN Rule 4626.0105A

   • Not serious Priority 3

     Locate areas designated for employees to eat, drink and use tobacco so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

     An employee was observed eating a bowl of food on a food prep table. Designate an area away from food prep areas for employees to eat.

     Code MN Rule 4626.1500A

   • Not serious Priority 3

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

     The facility was storing tongs on the garbage can. Discontinue and store in a clean location.

     Code MN Rule 4626.0275C

   • 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

     A light shield in the kitchen was missing. Replace.

     Code MN Rule 4626.1375A

   • Not serious Priority 2

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

     The hand sink near the dish machine was completely blocked by boxes. Remove and keep access to the hand sink at all times.

     Code MN Rule 4626.1110AB

   • 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

     Mouse droppings were found in the basement. Clean.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     The bubble tea area did not have a designated handwashing sink. Designate sink as handwashing sink and only use for handwashing.

     Code MN Rule 4626.1070A

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Raw beef product was stored directly above RTE vegetables. Discontinue.

     Code MN Rule 4626.0235A(1)