Garibaldi LLC

Year by year

Inspections

1. Jul 20, 2026 Routine Score 92
   • 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 Certified Food Protection Manager certificate on-site. Post the certificate as instructed.

     Code MN Rule 4626.0033A

   • 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 cups being used on-site. Per the City of Minneapolis Green To Go, Styrofoam to-go containers are not allowed. Use to-go containers that are either reusable, recyclable, or compostable.

     Code MCO 204.30A

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed wet mops drying directly on the mop bucket. Wet mops must be allowed to air dry completely by hanging them on a mop rack or holder.

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     Observed no license posted. Ensure that your license is posted in a conspicuous location. Visible to the public.

     Code MCO 188.390

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed menudo soup in a reach-in cooler stored in a large, deep container. Per discussion with the Person In Charge (PIC), the menudo had been prepared the day before and placed in the container to cool. The PIC was instructed to discontinue cooling foods in deep containers. Alternative cooling methods were discussed during the inspection.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed menudo soup prepared the previous day stored in a tightly covered container. Food must be cooled in a loosely covered or uncovered container until it has cooled down properly.

     Code MN Rule 4626.0390B

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed menudo soup in reach-in cooler stored in a deep container, tightly covered holding at 64F. The soup was prepared the previous day and did not cool properly. Food was discarded at time of inspection.

     Code MN Rule 4626.0385A

2. Jun 26, 2025 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.

     Observed no Certified Food Protection Manager certificate on-site. Person In Charge mentioned that they had a certificate, no prove was provided. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate.

     Code MN Rule 4626.0033A

   • 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 black plastic to-go containers being used on-site. The city of Minneapolis Green To Go ordinance does not allow Styrofoam or black plastic containers. Discontinue their use and provide to-go containers that are either reusable, recyclable, or compostable.

     Code MCO 204.30A

   • Not serious Priority 2

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

     Observed ice scoop stored directly in the handwashing sink. Discontinue using the handwashing sink for purposes other than handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed wet mop drying directly on the mop bucket. Wet mops should be hung to dry properly in order to prevent bacterial growth. Install mop holders as discussed during inspection.

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     Observed no food license posted on-site. License must be posted in a conspicuous place.

     Code MCO 188.390

3. Jun 25, 2024 Routine Score 92
   • 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 Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and port copy as requested.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     Observed the drainline of ice machine draining directly into a handwashing sink. Drainlines should be draining directly into a floor drain.

     Code MN Rule 4626.1220

   • 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 being used on-site. Person In Charge was asked to discontinue using the Styrofoam containers. Use containers that are reusable, recyclable or compostable.

     Code MCO 204.30A

   • Serious Priority 1

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

     Observed no employee illness log on-site. Log has been provided with the report. Make sure to print and use as explained.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Observed raw meat stored directly over ready-to eat mushrooms. Person In Charge was instructed to discard the mushrooms and provided information on how to keep different foods separated and protected.

     Code MN Rule 4626.0235A(1)