Soho Cafe

Year by year

Inspections

1. Oct 28, 2025 Follow-Up Score 100
   • 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.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     Code MN Rule 4626.0435C

2. Sep 24, 2025 Routine Score 90
   • 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.

     There is no posted CFPM certificate. At least one employee needs to take a food safety class and send a copy of their certificate to MDH. Go to https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     Ingredient labeling is needed for the self service beverage dispenser. Contact your supplier for labels.

     Code MN Rule 4626.0435C

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     The pizza and calzones on display are at room temperature with no clear method of knowing how long they are out of temperature. Develop a way to mark when they were prepared and when they should be discarded (after 4 hours). This might be as simple as a piece of tape with a time on the counter near each pizza.

     Code MN Rule 4626.0408A

   • Serious Priority 1

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

     The gyro meat was on the spit and turning without any heat. The temperatures were between 45 and 90F. Cook / reheat the gyro meat and slice it off for cold holding to be reheated on the grill. It must be held at or below 41F or above 135F at all times.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

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

     No employee illness log was available at the time of the inspection.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     The health food license needs to be posted in the business.

     Code MCO 188.390

   • Not serious Priority 3

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

     There is a build up of debris and dust on several of the walls and ceiling as well as some cleaning of the floors that needs to happen.

     Code MN Rule 4626.1520A

3. Oct 2, 2024 Routine Score 94
   • 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.

     Operator has taken a food safety class but needs to send in a copy to the MDH. A copy of an application form was left with the operator.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     Ingredient labeling is needed at the self service pop didspensor.

     Code MN Rule 4626.0435C

   • Not serious Priority 3

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

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     TPHC was being used for the pizza and calzones but needs a method of noting when they should be discarded after 4 hours. A method will be created and implemented.

     Code MN Rule 4626.0408A

   • Serious Priority 1

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

     Severl foods in one of the prep tables were slightly above 41F (43, and 44F). The unit was immediately adjusted.

     Code MN Rule 4626.0395A2

4. Oct 3, 2023 Routine Score 98
   • 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.

     Have at least one employee take a food safety class and submit an application to MDH to become a CFPM.

     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.

     Code MN Rule 4626.1540

   • Not serious Priority 3 Corrected on site

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

     Tongs were observed handing from the oven handle. This was corrected immediately.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     The soda dispensor needs to have ingredient labels. Contact your supplier and they should provide labels for you.

     Code MN Rule 4626.0435C

   • Not serious Priority 3

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

     The handwash sink needs to have a sign reminding employees to wash hands.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Although TPHC was being used for the pizza and calzone, a written procedure needs to be available so that all employees know the procedure.

     Code MN Rule 4626.0408A