Band Box

Year by year

Inspections

1. Mar 27, 2026 Follow-Up 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.

     The facility did not have a Minnesota Department of Health certified food protection manager. To obtain go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • 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

     There is no disclosure stating the food is raw or undercooked or no asterisk directing the consumer to a footnote stating the food is raw or undercooked on the menu for the egg dishes or burgers. Add the following statement to the consumer advisory statement that already exists "This item is served raw or undercooked."

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The air system was not working properly, causing a large amount of dust to build up on the ceiling. Fix and clean.

     Code MN Rule 4626.1530A

   • Serious Priority 1

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

     The following items are measured above 41 F: -Burger 45 F and cut tomatoes 47 F in the main service prep unit. Items discarded. Have the unit professionally serviced and keep the prep cold hold unit cover closed. Send the City of Minneapolis Health Department confirmation that the unit is fixed and working properly.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The cold water faucet was not working for the handwashing sink. Fix.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     The handwashing sink was missing handwashing signage. Post. Attached is signage.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     The facility was storing personal items and clothing on shelves with food and single service items. Designate a spot or location away from food and single service storage for personal items.

     Code MN Rule 4626.1560B

2. Mar 6, 2026 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.

     The facility did not have a Minnesota Department of Health certified food protection manager. To obtain go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • 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

     There is no disclosure stating the food is raw or undercooked or no asterisk directing the consumer to a footnote stating the food is raw or undercooked on the menu for the egg dishes or burgers. Add the following statement to the consumer advisory statement that already exists "This item is served raw or undercooked."

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood baffles had grease buildup. Clean. Also, the air system was not working properly, causing a large amount of dust to build up on the ceiling. Fix and clean.

     Code MN Rule 4626.1530A

   • Serious Priority 1

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

     The following items are measured above 41 F: -Cheese 55 F, sausage 51 F, and cole slaw 51 F in the main service prep unit. Items discarded. Lower the unit and keep the prep cold hold unit cover closed.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The cold water faucet was not working for the handwashing sink. Fix.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     The handwashing sink was missing handwashing signage. Post.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Provide outside receptacles and waste handling units for refuse, recyclables, and returnable that have tight-fitting lids, doors, or covers.

     The facility was storing bags of recycling on the ground in the back near the garbage cans. Store in bins or remove.

     Code MN Rule 4626.1250A

   • Not serious Priority 3

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

     The current business license was not posted. Post.

     Code MCO 188.390

   • Serious Priority 1

     Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

     The facility is not utilizing its 3-compartment sink correctly. The facility was using a prep sink with a sprayer to wash and rinse the dishes, then they would use the middle compartment of the 3-comp sink to sanitize the dishes. Still set up the 3-comp sink as wash rinse and sanitize.

     Code MN Rule 4626.0270A

3. Apr 10, 2025 Follow-Up 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.

     The facility did not have a Minnesota Department of Health certified food protection manager. To obtain go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • 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

     There is no disclosure stating the food is raw or undercooked or no asterisk directing the consumer to a footnote stating the food is raw or undercooked on the menu for the egg dishes or burgers. Add the following statement to the consumer advisory statement that already exists "This item is served raw or undercooked."

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     The facility was storing personal items and clothing on shelves with food and single service items. Designate a spot or location away from food and single service storage for personal items.

     Code MN Rule 4626.1560B

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood baffles had grease build up. Clean.

     Code MN Rule 4626.1530A

   • Serious Priority 1

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

     The following items are measured above 41 F: -Cheese 51 F and egg mixture 50 F in the main service prep unit. Items discarded. Lower the unit and keep the prep cold hold unit cover closed.

     Code MN Rule 4626.0395A2

4. Mar 6, 2025 Routine Score 90
   • Not serious Priority 3

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

     The dish machine was broken. Either repair or get rid of.

     Code MN Rule 4626.0735AB

   • 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 Minnesota Department of Health certified food protection manager. To obtain go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • 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

     There is no disclosure stating the food is raw or undercooked or no asterisk directing the consumer to a footnote stating the food is raw or undercooked on the menu for the egg dishes or burgers. Add the following statement to the consumer advisory statement that already exists "This item is served raw or undercooked."

     Code MN Rule 4626.0442B

   • Not serious Priority 3

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

     Floors throughout the facility had food debris and dirt build up. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     The facility was storing personal items and clothing on shelves with food and single service items. Designate a spot or location away from food and single service storage for personal items.

     Code MN Rule 4626.1560B

   • Serious Priority 1

     Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact

     The facility was scrubbing dishes in a sink, after they would sanitize then rinse the product with out the correct contact time with sanitizer. The facility must wash, rinse, sanitize and then air dry in that order for washing dishes.

     Code MN Rule 4626.0905C

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood baffles had grease build up. Clean.

     Code MN Rule 4626.1530A

   • Serious Priority 1

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

     The following items are measured above 41 F: -Sauce and cheese 44 F in the two door prep unit. -Close slaw 51 F and egg mixture 50 F in the main service prep unit. Items discarded. Lower the units and keep the prep cold hold unit cover closed.

     Code MN Rule 4626.0395A2

5. Mar 6, 2024 Routine Score 92
   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     The back door had light coming through the bottom. Seal door and install door sweeps. Observed employees leaving the door open when they would get things from outside. Keep door closed.

     Code MN Rule 4626.1395A

   • Serious Priority 1

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

     The facility did not have an employee illness on-site. Have accessible and utilize.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Mouse Droppings were found throughout the facility. Clean. Have facility serviced by a professional pest control service.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     The handwashing sink in the kitchen did not have handwashing signage posted. Post.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

     The bathroom door was not self closing. Install a self closing device.

     Code MN Rule 4626.1390

   • Not serious Priority 3

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

     The ice machine and dish machine were both broken. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Calibrate food temperature measuring devices in accordance with manufacturer's specifications as often as necessary to ensure accuracy.

     The food thermometer was not calibrate. Calibrate.

     Code MN Rule 4626.0820B

   • 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 Minnesota Department of Health certified food protection manager. To obtain go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     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

     The chlorine sanitizer bucket was measured at 0 ppm. Chlorine concentration must be between 50-200 ppm.

     Code MN Rule 4626.0285B

   • 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

     There is no disclosure stating the food is raw or undercooked or no asterisk directing the consumer to a footnote stating the food is raw or undercooked on the menu for the egg dishes or burgers. Add to menu.

     Code MN Rule 4626.0442B