Sarpinos Pizzeria

Year by year

Inspections

1. Jul 8, 2026 Routine Score 98
   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     The metal shelving in walk in cooler and near dish washing area were dirty. Clean and maintain clean.

     Code MN Rule 4626.0840C

   • 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 Certified Food Protection Manager (CFPM) Certificate had expired. At least one person employed at establishment must have a valid CFPM certificate. You can find more information at https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Post the certificate once it has been received.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed pairing knife with tip broken off. Person in charge discarded knife. Observed some cracks and chips in plastic food storage containers. Go through containers and discard containers with cracks or chips. All food contact surfaces must be in good repair.

     Code MN Rule 4626.0515

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed container with tomato sauce, container with mozzarella cheese and container with onions on floor in walk in cooler. Raise food at least 6 inches above the floor.

     Code MN Rule 4626.0300A

2. Jul 10, 2025 Follow-Up Score 100
   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     The shelves in the walk-in cooler had build up. Clean.

     Code MN Rule 4626.0840C

   • 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 plastic to go containers were found in the kitchen. Remove and replace with something recyclable or compostable.

     Code MCO 204.30A

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service pizza bags were stored directly on the floor near the register. Store off the ground.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     There was no handwashing signage near the 3-compartment sink. Post.

     Code MN Rule 4626.1457

   • 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 current CFPM. To obtain, go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

3. Jun 26, 2025 Routine Score 88
   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     The walk-in cooler shelves were dirty. Clean.

     Code MN Rule 4626.0840C

   • 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.

     There were black plastic to go container bowls found in the kitchen. Also, styrofoam water cups were found in the front. The facility must provide containers that are 1,2 or 5 plastic or compostable. Black plastic containers are not recyclable in Hennepin County. Citations will be issued for future non-compliance.

     Code MCO 204.30A

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     A box of pizza slice storage bags were stored directly on the floor. Store 6 inches off the ground.

     Code MN Rule 4626.0955A

   • 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

     Water temperature at the hand sink was measured over 135 F. Lower hot water heater.

     Code MCO 188.380

   • Serious Priority 1

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

     Condiments were being held at room temperature. The following were measured above 41 F: -Ranch 70 F -Chipotle ranch 70 F -Caesar 71 F. Store condiments in the cooler or use time as a public health control.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     A bag of onions were stored directly on the floor. Store on shelf.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     The hand sink near the 3-comp sink was missing employee handwashing signage. Post.

     Code MN Rule 4626.1457

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed employee washing dishes without sanitizing. The facility must wash, rinse, sanitize then air dry dishes.

     Code MN Rule 4626.0900

   • Serious Priority 1

     Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

     Observed employee washing hands but a lot shorter than 20 seconds. Wash hands more thoroughly.

     Code MN Rule 4626.0070A

   • 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 MDH certified food protection manager certificate was expired. To obtain a new certification go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

4. Jun 28, 2024 Routine Score 92
   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The corner hand sink near the walk-in was leaking. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     The floors of the walk-in cooler had dirt and food debris. Deep clean.

     Code MN Rule 4626.0840C

   • 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.

     Styrofoam cups and #6 plastic salad take out clam shells were found in the kitchen. Provide either compostable or recyclable containers (1,2 or 5 plastic).

     Code MCO 204.30A

   • Serious Priority 1

     Remove single-service and single-use articles made from materials that are unsafe and unclean.

     Bread was being stored in shopping bags. Discontinue. Use food grade bags or containers.

     Code MN Rule 4626.0500B

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     The 3-comp and prep sink were no longer sealed to the wall. Fix.

     Code MN Rule 4626.0725A

   • 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.

     The facility was missing date marking for the open sauce and cooked beef in the walk-in cooler. Date mark all open TCS food held over 24 hours.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service gloves were stored directly on the floor in the electrical room. Discontinue.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

     Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.

     The facility could not locate their sanitizer test kit while on-site. Have accessible.

     Code MN Rule 4626.0815

5. Jun 28, 2023 Routine Score 98
   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     CUTTING BOARDS ALONG PIZZA PREP LINE OBSERVED WITH DEEP SCORE MARKS THAT WERE DISCOLORED. IF FOOD DEBRIS CAN NO LONGER BE CLEANED FROM THESE DEEP SCORE MARKS, THE CUTTING BOARD SHOULD BE RESURFACED OR REPLACED.

     Code MN Rule 4626.0515

   • Not serious Priority 3

     Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.

     TO-GO PASTA CONTAINERS OBSERVED STORED UPRIGHT ON TOP OF COUNTERS. THESE SINGLE USE ITEMS SHOULD BE STORED INVERTED TO PREVENT AIRBORN CONTAMINATION (DUST, ETC) FROM LANDING IN THE TO-GO CONTAINERS.

     Code MN Rule 4626.0965A