Nabad Cafe

Year by year

Inspections

1. Jan 14, 2026 Follow-Up Score 92
   • 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 and non-recyclable or compostable coffee cups. Replace with compostable or recyclable 1,2, or 5 plastic. Black plastic is not recyclable in Hennepin County. Citations will be issued for future non-compliance.

     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.

     The bleach used for sanitizing dishes was not food grade. Provide chlorine that indicates it is for food contact surfaces on the bottle.

     Code MN Rule 4626.0805C1

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Goat measured at 105F. The hot holding items must be held at 135 F or higher. The items were reheated to 165 F.

     Code MN Rule 4626.0395A1

2. Dec 9, 2025 Follow-Up Score 82
   • 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, black plastic, and non-recyclable or compostable coffee cups. Replace with compostable or recyclable 1,2, or 5 plastic. Black plastic is not recyclable in Hennepin County. Citations will be issued for future non-compliance.

     Code MCO 204.30A

   • Serious Priority 1 Corrected on site

     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

     The chlorine in the 3-comp sink was measured at 0 ppm at the time of the inspection. The facility added chlorine. New concentration was measured at 50 ppm.

     Code MN Rule 4626.1620

   • Not serious Priority 2 Corrected on site

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

     The back hand sink was blocked by a bottle of bleach at the time of the inspection. Keep hand sink open at all times. The item was moved.

     Code MN Rule 4626.1110AB

   • 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 bleach used for sanitizing dishes was not food grade. Provide chlorine that indicates it is for food contact surfaces on the bottle.

     Code MN Rule 4626.0805C1

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     The vegetable dish and soup were measured at 125 F. The hot holding items must be held at 135 F or higher. The items were reheated to 165 F.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     The facility was rinsing and keeping cooked pasta in the 2nd compartment of the 3-compartment sink. The sink was set up for washing dishes. Use the 2 compartment prep sink for food instead of the 3-comp sink.

     Code MN Rule 4626.0315

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     An employee was observed blowing their nose multiple times without washing their hands. Wash hands after hands after blowing nose.

     Code MN Rule 4626.0075B-J

3. Nov 13, 2025 Routine Score 74
   • 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, black plastic, and non-recyclable or compostable coffee cups. Replace with compostable or recyclable 1,2, or 5 plastic. Black plastic is not recyclable in Hennepin County. Citations will be issued for future non-compliance.

     Code MCO 204.30A

   • 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

     The hand sink in the kitchen was missing paper toweling. Stock at all times.

     Code MN Rule 4626.1445

   • Serious Priority 1

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

     The facility was unable to locate its employee illness log. Use and have available on-site.

     Code MN Rule 4626.0040C

   • Serious Priority 1

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

     The facility was using a disposable coffee cup to dispense ready to eat sauce. Discontinue. Use a food grade scoop that has a handle.

     Code MN Rule 4626.0225A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The ceiling in the kitchen was dripping. Ensure plumbing is not dripping. Fix the dripping ceiling.

     Code MN Rule 4626.1040B

   • 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 not date marking TCS food made in the facility that is held for more than 24 hours. Date mark TCS food.

     Code MN Rule 4626.0400A

   • 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

     The bleach used for sanitizing dishes was not food grade. Provide chlorine that indicates it is for food contact surfaces on the bottle.

     Code MN Rule 4626.1620

   • Not serious Priority 2

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

     The coffee hand sink was completely blocked by a chair. Remove the chair. Keep accessible at all times.

     Code MN Rule 4626.1110AB

   • 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 chlorine in the 3-compartment since was measured at 0 ppm. The facility added more chlorine. The new concentration was measured at 100 ppm.

     Code MN Rule 4626.0805C1

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     The following items were being hot held below 135 F: -Chicken 115 F -Lamb 85 F -Salmon 87 F -Sauce 75 F -Sambusas 71 F. Items were discarded. Hot hold all food at 135 F or above using effective hot holding units.

     Code MN Rule 4626.0395A1

4. Feb 6, 2025 Follow-Up Score 94
   • 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 foam coffee cups. Replace with compostable or recyclable cups. Citations will be given for future non-compliance.

     Code MCO 204.30A

   • 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

     The sink by the coffee had a plastic bag stored in it. Remove and keep accessible at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     The refrigeration gaskets were ripped. Replace.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     The employee could not located the illness log. Provide and maintain.

     Code MN Rule 4626.0040C

5. Jan 8, 2025 Follow-Up Score 90
   • 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 foam coffee cups. Replace with compostable or recyclable cups.

     Code MCO 204.30A

   • 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

     The facility was missing paper toweling at the hand sink in the kitchen. Stock at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood filters had grease build up. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     The front and back hand sinks and the bathrooms were missing employee handwashing signage. Post.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     The refrigerator gaskets were ripping. Replace.

     Code MN Rule 4626.0735AB

   • 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 could not locate their employee illness log. Attached is the log. Use and have accessible.

     Code MN Rule 4626.0400A

   • Serious Priority 1

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

     The facility could not locate their employee illness log. Attached is the log. Use and have accessible.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     No soap was stocked at the kitchen hand sink. Stock at all times.

     Code MN Rule 4626.1440

6. Dec 12, 2024 Follow-Up Score 90
   • 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 foam coffee cups. Replace with compostable or recyclable cups.

     Code MCO 204.30A

   • 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

     The facility was missing paper toweling at the hand sink in the kitchen. Stock at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood filters had grease build up. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     The front and back hand sinks and the bathrooms were missing employee handwashing signage. Post.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     The refrigerator gaskets were ripping. Replace.

     Code MN Rule 4626.0735AB

   • 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 food dishes that were cooked on-site and held overnight. Date mark.

     Code MN Rule 4626.0400A

   • Serious Priority 1

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

     The facility could not locate their employee illness log. Attached is the log. Use and have accessible.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     No soap was stocked at the kitchen hand sink. Stock at all times.

     Code MN Rule 4626.1440

7. Nov 8, 2024 Routine Score 76
   • 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 foam coffee cups. Replace with compostable or recyclable cups.

     Code MCO 204.30A

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     The sambusas were measured at 73 F in the hot holding unit. The hot holding unit was not plugged in. Items discarded.

     Code MN Rule 4626.0395A1

   • 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

     Paper toweling was missing at the hand sinks in the kitchen. Stock.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood filters had grease build up. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     The hood canopy had a large amount of grease build up. Clean.

     Code MN Rule 4626.0855

   • Not serious Priority 2 Corrected on site

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

     The front hand sink was blocked by a chair at the time of the inspection. The chair was moved. Keep sink accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     The front and back hand sinks and the bathrooms were missing employee handwashing signage. Post.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     The facility was storing meat, bread and dough in garbage bags or shopping bags Discontinue and use food grade materials.

     Code MN Rule 4626.0500B

   • Not serious Priority 3

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

     The refrigerator gaskets were ripping. Replace.

     Code MN Rule 4626.0735AB

   • 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 food dishes that were cooked on-site and held overnight. Date mark.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     The walls and floors in the kitchen had food and dirt build up. Clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1

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

     The following items were measured above 41 F: Milk 45 and cream 51 F in the milk front milk cooler. spaghetti 46 F in the prep cooler. Items discarded.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their chlorine test strips. Provide.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     The facility could not locate their employee illness log. Print out and maintain.

     Code MN Rule 4626.0040C

8. Nov 7, 2023 Routine Score 92
   • 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.

     Plastic lined soup cups and #6 plastic to-go containers present. See Minneapolis Green To Go requirements for using recyclable or compostable to-go containers: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Goat meat was in hot holding at 96F, because the unit had not been turned on when cooked meat was put into it an hour before. Unit was turned on; discussed with person in charge to hold the meat at 135F or higher for safety. Sambusas were in room temperature display case that had not been turned on when hot sumbusas were put in it one and a half hours before. Unit was turned on; discussed with person in charge to discard any remaining sambusas in two hours to prevent bacterial intoxication. Also discussed that they must be hot held at 135F or higher for safety.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Cooked salmon fillets were cooling on countertop in a deep pan. This is not an effective method because the fish is piled deep and the air is not cold. Person in charge spread the salmon out on a shallow hotel pan and placed in refrigerator uncovered to cool rapidly.

     Code MN Rule 4626.0390A

   • Not serious Priority 2 Corrected on site

     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

     At first, there were no paper towels at the hand sink. Towels were provided.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Metal baffles in ventilation hood were greasy. Clean baffles.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Metal shelves by fryer were greasy and had not been cleaned in some time. Clean more frequently.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Handsink had a sizable leak in the drain pipes. Repair plumbing.

     Code MN Rule 4626.1040B