Milda's Cafe

Year by year

Inspections

1. Sep 1, 2026 Routine Score 98
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Observed the menus to be missing an asterisk in front of the below statement: *These items are served raw or undercooked or contain or may contain raw or undercooked ingredients. (Provide an asterisk at front of statement as indicated in the report). Also, an asterisk needs to be placed next to various egg and hamburger items on the menu. Update both in house and online menus accordingly.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

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

     Observed cleaning needed under equipment throughout facility. Operator has made progress but needs to keep up with more frequent cleaning. Clean and maintain areas clean.

     Code MN Rule 4626.1520A

   • 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 a few Styrofoam containers, #6 ramekins and #6 white solo cup coffee lids present on site. Remove non-compliant products from facility and only use products that are recyclable or compostable. If ongoing at next year's inspection, a citation will be issued for non-compliance.

     Code MCO 204.30B

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the sides of the fryer in need of a good cleaning. Clean and maintain in a clean condition.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed a cracked ceiling light shied panel cover located above the kitchen prep cooler. Replace referenced light shield cover with a new cover. Operator has a new light shield cover on site to install.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed two upright coolers in the back of the facility to have badly torn door gaskets. Replace torn door gaskets and replace with new door gaskets.

     Code MN Rule 4626.0735AB

2. Aug 14, 2025 Routine Score 98
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Observed the following information to be missing from the in house and or online menus.: The in-house menus are missing an asterisk next to the footnote stating the food is raw or undercooked as well as an asterisk missing next to various egg and hamburger items. The on-line menus are missing a footnote in its entirety directing the consumer to a footnote stating the food is raw or undercooked. An asterisk is also missing in front of the disclosure statement at the bottom of the menu as well next to a few egg and burger menu items. * These items are served raw or undercooked or contain or may contain raw or undercooked ingredients. Address both in-house and on-line menus as referenced. Upon updating the consumer advisory, both in-house and on-line menus would read as follows: * These items are served raw or undercooked or contain or may contain raw or undercooked ingredients. Consuming raw or undercooked food may increase your risk of foodborne illness.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

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

     Observed a good, detailed cleaning of floors needed under all equipment throughout facility (along prep areas, under cook line, under shelving, under dishwasher) as well as wall behind the dishwasher and a few ceiling tiles above dish pit area. Clean all referenced areas and maintain in a clean condition.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed various non-food contact surfaces such as shelving along prep line, side of coolers and fryers along cook line and top of kettle in back of facility with heavy accumulations of grease. Clean referenced areas and maintain in clean condition.

     Code MN Rule 4626.0855

   • 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 a few stacks of Styrofoam containers still present on site. Operator has begun purchasing compliant products (compostable and recyclable). Remove left over Styrofoam containers from premises and only use products that are in compliance with the Minneapolis Green to Go packaging ordinance.

     Code MCO 204.30B

   • Not serious Priority 3

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

     Observed hand washing signage to be missing at various hand sinks in facility. Post and maintain hand washing signage at all hand sinks.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed a badly cracked ceiling light shield cover located above the kitchen prep cooler. Replace referenced light shield cover with one that is intact. Operator has a replacement light shield cover and will switch out the light shield covers.

     Code MN Rule 4626.1515

3. Aug 28, 2024 Follow-Up Score 98
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     OBSERVED THE CONSUMER ADVISORY TO BE MISSING AN ASTERISK AND THE DISCLOSURE STATEMENT ON THE IN HOUSE AND ONLINE MENUS. THE REMINDER STATEMENT ON THE MENUS IS CURRENTLY COMPLIANT. IDENTIFY ITEMS ON MENUS AS DISCUSSED BY ASTERISKING THEM TO A FOOTNOTE THAT STATES: *THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONTACT INSPECTOR WITH QUESTIONS PRIOR TO A REPRINT OF MENUS.

     Code MN Rule 4626.0442B

   • 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.

     OBSERVED NO CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR FACILITY. PER OPERATOR, HE WILL BE ATTENDING AN UPCOMING CLASS. INFORMATION ON HOW TO REGISTER CAN BE FOUND BELOW: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html ONCE OBTAINED, POST A COPY OF THE STATE CFPM CERTIFICATE ON SITE.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     OBSERVED THE FLOOR UNDER THE FRYERS ALONG THE FRONT COOK LINE TO BE IN NEED OF A GOOD CLEANING. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.1520A

   • 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 STYROFOAM TAKE OUT CONTAINERS ON SITE THAT ARE NO LONGER COMPLIANT WITH THE MINNEAPOLIS PACKAGING ORDINANCE. OPERATOR TO REPLACE NON COMPLIANT PRODUCTS WITH PRODUCTS THAT ARE EITHER RECYCLABLE AND OR COMPOSTABLE.

     Code MCO 204.30B

4. Aug 14, 2024 Routine Score 78
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     OBSERVED CONSUMER ADVISORY TO BE MISSING ASTERISK AND THE DISCLOSURE STATEMENT ON IN HOUSE AND ONLINE MENUS. THE REMINDER STATEMENT ON THE MENUS IS CURRENTLY COMPLIANT. IDENTIFY ITEMS ON MENUS AS DISCUSSED BY ASTERSIKING THEM TO A FOOTNOTE THAT STATES: *THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONTACT INSPECTOR WITH QUESTIONS.

     Code MN Rule 4626.0442B

   • 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.

     OBSERVED AN EXPIRED STATE OF MN CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE FOR AYMAN POSTED ON SITE. (FM# 47339 - EXPIRES 2/15/24) OBTAIN CURRENT CERTIFICATE AND POST. INFORMATION ON HOW TO OBTAIN UPDATED CERTIFICATION CAN BE FOUND ON THE MINNESOTA DEPARTMENT OF HEALTH STATE WEBSITE: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html ONCE OBTAINED, POST UPDATED STATE CFPM CERTIFICATE ON SITE.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     OBSERVED A THOROUGH CLEANING NEEDED THROUGHOUT THE FACILITY. CLEAN FLOORS, WALLS AND CEILINGS AS NEEDED AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     OBSERVED SIDES OF FRYER, UPRIGHT COOLERS AND SHELVING WITH EXCESSIVE GREASE AND DUST BUILDUP. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.0855

   • 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

     OBSERVED NO PAPER TOWELS AT TWO OF THE EMPLOYEE HAND SINKS. STOCK HAND SINKS WITH TOWELS AND MAINTAIN FULLY STOCKED AT ALL TIMES.

     Code MN Rule 4626.1445

   • Not serious Priority 3 Corrected on site

     Only use single-service items one time.

     OBSERVED VARIOUS SINGLE SERVICE PLASTIC CONTAINERS BEING REUSED FOR MULTIPLE USES. THESE ITEMS ARE DESIGNED FOR SINGLE USE PURPOSES. USE CONTAINERS THAT CAN WITHSTAND MULTIPLE USES. OPERATOR DISCARDED REFERENCED ITEMS DURING THE INSPECTION.

     Code MN Rule 4626.0830

   • 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 THE INTERIOR OF THE ICE MACHINE TO HAVE PINK BIOFILM. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED THE CAN OPENER IN THE BACK KITCHEN TO HAVE OLD FOOD DEBRIS ON THE BLADE. CLEAN AND MAINTAIN FOOD CONTACT SURFACES CLEAN TO SIGHT AND TOUCH.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     OBSERVED VARIOUS SPRAY BOTTLES CONTAINING CHEMICAL PRODUCTS TO NOT BE LABELED. LABEL AS REQUIRED.

     Code MN Rule 4626.1595

   • 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 LIDS, DIXIE CUPS AND STYROFOAM TAKE OUT CONTAINERS ON SITE. ALL ITEMS ARE NOT IN COMPLIANCE WITH THE MINNEAPOLIS PACKAGING ORDINANCE. REPLACE WITH COMPLIANT PRODUCTS. AN INFORMATIONAL HANDOUT ON ACCEPTABLE PRODUCTS IS BEING SENT OUT WITH THE INSPECTION REPORT.

     Code MCO 204.30B

   • Not serious Priority 3

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

     OBSERVED TWO CHLORINE SANITIZER BUCKETS TO BE 0 PPM. MAINTAIN CONCENTRATION BETWEEN 50-200 PPM AT ALL TIMES.

     Code MN Rule 4626.0285B

   • 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 AN UNAPPROVED SANITIZER IN USE. DISCONTINUE USING UNAPPROVED SANITIZER. OPERATOR HAD EMPLOYEE LEAVE IMMEDIATELY TO OBTAIN APPROVED PRODUCT FROM A LOCAL STORE.

     Code MN Rule 4626.1620

   • 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.

     OBSERVED CHLORINE CONCENTRATION IN THE LOW TEMPERATURE CHEMICAL DISHWASHER TO BE READING 0 PPM CHLORINE. DISHMACHINE RUN A COUPLE TIMES WITH THE SAME RESULT. PER OPERATOR, DISHMACHINE TO BE SERVICED. IN THE MEANTIME, OPERATOR TO SETUP THE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE ALL UTENSILS AND EQUIPMENT UNTIL DISHWASHER IS WORKING PROPERLY AGAIN. ONCE REPAIRED, MAINTAIN THE SANITIZER CONCENTRATION BETWEEN 50-200 PPM AT ALL TIMES.

     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.

     OBSERVED THE LOW TEMPERATURE DISHWASHER TO NOT BE WORKING PROPERLY. THE CHLORINE CONCENTRATION IN THE LOW TEMPERATURE CHEMICAL DISHWASHER WAS READING 0 PPM CHLORINE. DISHMACHINE RUN A COUPLE TIMES WITH THE SAME RESULT. OPERATOR TO HAVE DISHWASHER SERVICED. MONITOR DISHWASHER TO ENSURE IT IS WORKING PROPERLY AT ALL TIMES.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

     OBSERVED ONE OF THE CUTTING BOARDS ALONG THE FRONT COOK LINE TO BE IN BAD SHAPE. RESURFACE AND OR REPLACE THE CUTTING BOARD WITH A NEW CUTTING BOARD.

     Code MN Rule 4626.0740

   • 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

     OBSERVED A LACK OF ACTIVE MANAGERIAL CONTROL TAKING PLACE. VARIOUS REPEAT VIOLATIONS OBSERVED. ENSURE THE PERSON IN CHARGE IS EDUCATING AND MONITORING EMPLOYEES FOR PROPER FOOD SAFETY PRACTICES.

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     OBSERVED NO ACTIVE SANITIZER IN USE AT TIME OF INSPECTION. OPERATOR HAD EMPLOYEE SENT TO NEARBY STORE TO PURCHASE APPROVED SANITIZER. GOING FORWARD, ENSURE PROPER SANITIZER IS IN USE AND MONITORED ON SITE ON A REGULAR BASIS.

     Code MN Rule 4626.0900

5. Aug 22, 2023 Follow-Up Score 92
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     See original inspection report dated 8/8/2023 for details.

     Code MN Rule 4626.0442B

   • Serious Priority 1

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

     Staff was unable to access an employee illness log during inspection. Inspector was told it was located inside a locked office. Discussed with person in charge. The employee illness log must be available for review upon request at all times. The person in charge, whether the owner is present or not, needs to have access to the illness log at all times.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Person in charge unable to located chlorine test strips during inspection. Ensure test strips are available and accessible to staff.

     Code MN Rule 4626.0715

6. Aug 8, 2023 Routine Score 70
   • Not serious Priority 2

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

     Operator unable to locate a thin tipped food thermometer during inspection. Ensure a thin tipped thermometer is available for use by the cooks.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Observed consumer advisory to be missing asterisks and the disclosure statement. The reminder statement on the menu is compliant. Ensure consumer advisory has both the disclosure and reminder statement, as is asterisked to identify which items may be undercooked. Contact inspector with questions. IDENTIFY THESE ITEMS BY: ASTERISKING THEM TO A FOOT NOTE THAT STATES THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN OR MAIN CONTAIN RAW OR UNDERCOOKED INGREDIENTS.

     Code MN Rule 4626.0442B

   • 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 styrofoam to-go containers on site. These containers are not compliant with the Minneapolis Green to Go ordinance. Remove non-compliant to-go containers. Contact inspector with questions.

     Code MCO 204.30A

   • 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.

     Observed no chlorine residual on utensils after wash cycle in dish machine. Discussed with person in charge. It was discovered that the sanitizing dispenser was empty. There was no replacement bottle on site. Until more sanitizing solution is delivered, all utensils washed in dish machine must undergo a final sanitizing step in the 3 comp sink and be allowed to air dry before reusing. Discussed this with the person in charge.

     Code MN Rule 4626.0805C1

   • 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 bleach used for the sanitizer bucket to not be approved for food contact surfaces. This bleach solution was also above 200ppm chlorine. Ensure chlorine/bleach purchased is food contact surface approved and mixed to a concentration between 50ppm and 200ppm. Discussed with person in charge.

     Code MN Rule 4626.1620

   • 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 parts of ice machine to be soiled with biofilm. Clean and maintain clean.

     Code MN Rule 4626.0845E

   • 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 soiled with food debris. Clean and maintain clean.

     Code MN Rule 4626.0850

   • 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.

     Observed ham sliced 4 days ago without date marking. Ensure all TCS foods are date marked and used within 7 days of preparation or opening.

     Code MN Rule 4626.0400B

   • 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

     Observed paper towels missing from 3 of the 4 handwash sinks. Ensure all handwash sinks are properly stocked.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed soap missing from one of the handwash stations in the front of the house. Ensure all handwash sinks are properly stocked.

     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

     Due to the number of violations observed that are pertinent to basic food safety it appears there is a lack of active managerial control on site. Ensure the person in charge is capable of educating and monitoring employees for proper food safety practices.

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed line cook assembling breakfast sandwich with bare hands. Discussed with line cook and with person in charge. Inspector was told they had run out of gloves had not received the next order. Discontinue bare hand contact with ready to eat food.

     Code MN Rule 4626.0225A

   • Serious Priority 1

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

     Person in charge unable to access employee illness log during inspection. Ensure all pertinent employee illnesses are recorded and that record is available for review upon request.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no bleach test strips on site. Ensure test strips are available for employees to use at all times.

     Code MN Rule 4626.0715