Naf Naf Grill

Year by year

Inspections

1. Sep 15, 2026 Routine Score 92
   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap in dispenser by 3-comp sink. Provide soap at this 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 in dispenser at hand sink next to 3-comp sink. Provide and maintain paper towels in hand sink dispenser.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     There was no hand wash sign in men's restroom. Provide a hand wash sign.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Remove refuse, recyclables, and returnable at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

     Observed the trash can in ladies restroom was overflowing. empty trash can as needed to prevent it from overflowing on the floor.

     Code MN Rule 4626.1310

   • Serious Priority 1

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

     In the Coldwell unit observed purple cabbage at 46*F and chopped tomato and cucumber salad at 48*F. Maintain cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Maintain toilet paper in dispenser in men's restroom. The dispenser was not being used.

     Code MN Rule 4626.1515

2. Sep 9, 2025 Routine Score 100
   • Not serious Priority 3 Corrected on site

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

     This was corrected on site by GM.

     Code MCO 188.390

3. Aug 28, 2024 Routine Score 92
   • Serious Priority 1

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

     Observed diced tomato and cucumber mix at 45*F on front counter Coldwell unit. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     GM, Michael Gutierrez has a CFPM Certificate however, it was not posted. Post CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

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

     Observed an unlabeled spray bottle on drainboard at 3-comp sink. Label all spray bottles with their contents.

     Code MN Rule 4626.1595

   • 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 in dispensers at back hand wash sinks. Provide and maintain paper towels in handsink dispensers.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Repair plumbing leak under handsink by 3-comp sink.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Mop up excessive amount of water on floor in back area by 3-comp sink.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed small utility closet filled with clutter. Clean up and organize this space to prevent a harborage for pests.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

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

     Clean build-up of mold as needed on walk-in cooler shelves.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Post valid facility license in a conspicuous location.

     Code MCO 188.390

4. Sep 14, 2023 Routine Score 96
   • 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.

     GM Michael Gutierrez had a valid Servsafe Certificate. He was in process of obtaining a state CFPM certificate. Once obtained post certificate in a conspicuous location.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed concentration of quat sanitizer in sanitizer buckets was only 100 PPM. This was corrected by manager to 200 PPM. Maintain quat sanitizer between 200 - 400 PPM.

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     Observed falafel mix at 44*F and crispy chicken at 45*F in cookline refrigerated drawers. Maintain all cold TCS foods at 41*F or less. Lower thermostat on unit or have it serviced so that it maintains a temp of 41*F or less.

     Code MN Rule 4626.0395A2