Nasiib Restaurant

Year by year

Inspections

1. Sep 24, 2026 Follow-Up Score 90
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The ceiling in the bathroom was damaged. Repair.

     Code MN Rule 4626.1515

   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     The sprayer located at the 3-comp sink was hanging lower than the spill rim. Fix the sprayer so when it is hanging on it's own, it does not hang lower than the spill rim.

     Code MN Rule 4626.1085A

   • Serious Priority 1

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

     The following items were measured at above 41 F in the main prep cold hold unit across from the hood: -Lettuce 50°F -Beef 47°F Items discarded. Have unit serviced. Please use other coolers until the unit is maintaining temperature.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     The aluminum trays were stored directly below the paper toweling dispenser near the kitchen hand sink. Remove the containers to avoid dripping from hands while washing hands on the containers.

     Code MN Rule 4626.0955A

   • 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

     Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.

     Grease was dripping from the hood. Clean.

     Code MN Rule 4626.0565

   • Not serious Priority 3

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

     There was a bed located in the side room. Remove.

     Code MN Rule 4626.1580AB

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     There was a knife in the back storage area that had food debris build up. Clean. The meat slicer and meat grinder had food debris build up. Clean more thoroughly.

     Code MN Rule 4626.0840A

   • 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

     Droppings were found in the dry storage area. Clean and have the facility serviced by a professional pest control company. Send the last 2 pest control receipts.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.

     A large pile of cardboard boxes were stored outside. Remove.

     Code MN Rule 4626.1300

2. Aug 27, 2026 Routine Score 80
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The ceiling in the bathroom was damaged. Repair.

     Code MN Rule 4626.1515

   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     The sprayer located at the 3-comp sink was hanging lower than the spill rim. Fix the sprayer so when it is hanging on it's own, it does not hang lower than the spill rim.

     Code MN Rule 4626.1085A

   • Serious Priority 1

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

     The following items were measured at above 41 F in the main prep cold hold unit across from the hood: -Lettuce 46°F - Rice 61°F -Sambusas 61°F Items discarded. Have unit serviced. Please use other coolers until the unit is maintaining temperature.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     The hand sink was blocked by a fan in the kitchen. The fan was moved. Keep accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     The aluminum trays were stored directly below the paper toweling dispenser near the kitchen hand sink. Remove the containers to avoid dripping from hands while washing hands on the containers.

     Code MN Rule 4626.0955A

   • 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.

     Spaghetti in the prep cooler was missing date marking. Date.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     The facility had a wooden table near the fryer. Remove the table and replace with an ANSI-certified table.

     Code MN Rule 4626.0506A

   • 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

     Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.

     Grease was dripping from the hood. Clean.

     Code MN Rule 4626.0565

   • Not serious Priority 3

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

     There was a bed located in the side room. Remove.

     Code MN Rule 4626.1580AB

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     There was a knife in the back storage area that had food debris build up. Clean. The meat slicer and meat grinder had food debris build up. Clean more thoroughly.

     Code MN Rule 4626.0840A

   • 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

     Droppings were found in the dry storage area. Clean and have the facility serviced by a professional pest control company. Send the last 2 pest control receipts.

     Code MN Rule 4626.1565ABD

   • 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.)

     Spinach in the hot holding unit was measured at 115F. The item was reheated to 165 F.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their chlorine test kit. Provide and use.

     Code MN Rule 4626.0715

   • 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.

     # 6 plastic to go containers were found in the kitchen. Replace with 1 2 or 5 plastic containers.

     Code MCO 204.30A

3. Nov 4, 2025 Follow-Up Score 92
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The light in the back meat cutting area was flickering. Fix.

     Code MN Rule 4626.1515

   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     The sprayer located at the 3-comp sink was hanging lower than the spill rim. Fix the sprayer so when it is hanging on it's own, it does not hang lower than the spill rim.

     Code MN Rule 4626.1085A

   • Serious Priority 1

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

     The main prep cooler had spaghetti measured at 49 F and Rice 48 F. Lower the unit. The food was discarded.

     Code MN Rule 4626.0395A2

4. Oct 2, 2025 Follow-Up Score 90
   • Not serious Priority 3 Corrected on site

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed boxes of vegetables stored directly on the floor, below the hand sink. Discontinue. The boxes were moved.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     The coffee hand-washing sink was missing hand-washing signage. Post.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The light in the back meat cutting area was flickering. Fix.

     Code MN Rule 4626.1515

   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     The sprayer located at the 3-comp sink was hanging lower than the spill rim. Fix the sprayer so when it is hanging on it's own, it does not hang lower than the spill rim.

     Code MN Rule 4626.1085A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap stocked at the coffee area hand sink. Stock at all times.

     Code MN Rule 4626.1440

   • Serious Priority 1

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

     The following items in the main prep service cooler were measured above 41 F: -Fish 44 F -Beef 54 F -Chicken 51 F Items discarded. Lower unit and keep doors/covers closed.

     Code MN Rule 4626.0395A2

5. Aug 27, 2025 Routine Score 80
   • 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.

     The facility had styrofoam containers and #6 clam selves throughout the facility. An employee was observed moving the containers while on-site. Remove and replace with 1,2 or 5 plastic containers or compostable containers. This is a repeat violation, citations will be given for future non-compliance.

     Code MCO 204.30A

   • 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 prepping food and then putting on gloves. Employees must wash hands before putting on gloves.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Bags of vegetables were stored directly on the floor under the hand sink in the kitchen. Store food so it is 6 inches off the floor and away from splashing from the hand sink.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     The handwashing sinks in the kitchen and the coffee area were missing handwashing signage. Post.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     The light shield in the meat cutting area was missing. Replace shield.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The light in the meat cutting area was flickering. Fix.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Fruit flies were found throughout the kitchen. Have pest control company service this issue.

     Code MN Rule 4626.1565C

   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     The sprayer located at the 3-comp sink was hanging lower than the spill rim. Fix the sprayer so when it is hanging on it's own, it does not hang lower than the spill rim.

     Code MN Rule 4626.1085A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap located at the coffee area hand sink. Stock at all times.

     Code MN Rule 4626.1440

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     The dish washer was unware that santizing should take place when washing dishes. The facility did not set up 3-comp sink correctly. The facility must wash, rinse, sanitize then air dry dishes.

     Code MN Rule 4626.0900

   • 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 in the main service cooler in the kitchen: -Chicken 50 F, Beef 52 F, Chicken 53 F and chicken 63 F. Items discarded. Lower the temperature of the cooler, if food does not maintain at 41 F or lower, have unit professionally serviced. The facility had the breading use or fish sitting out at room temperature. The facility should either be sifting or discarding the breading every 4 hours or keeping the breading under refrigeration. The breading was discarded.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     Cold Holding units were missing internal thermometers. Provide.

     Code MN Rule 4626.0620B

6. Nov 27, 2024 Follow-Up Score 100
   • 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.

     Styrofoam coffee to go cups were found. Replace with compostable or recyclable coffee cups.

     Code MCO 204.30A

   • 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 an MDH certified food protection manager certificate. The had a Servsafe certification. To obtain a MDH CFPM, go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html An employee is scheduled to take the class.

     Code MN Rule 4626.0033A

7. Oct 10, 2024 Follow-Up Score 86
   • 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.

     Styrofoam coffee to go cups were found. Replace with compostable or recyclable coffee cups.

     Code MCO 204.30A

   • 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

   • Not serious Priority 3

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

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

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Many unnecessary items were found in the facility. Remove. Beds, unused equipment and tools.

     Code MN Rule 4626.1580AB

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     No soap was stock at the coffee bar area. Stock with soap at all times.

     Code MN Rule 4626.1440

   • 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 an MDH certified food protection manager certificate. The had a Servsafe certification. To obtain a MDH CFPM, go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     The facility was not correctly washing and sanitizing dishes. The sanitizing step was missed. The facility must wash, rinse and sanitizer in the 3 comp sink and when cleaning in place.

     Code MN Rule 4626.0900

   • Serious Priority 1

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

     Sauce and spinach dish in the main cold holding prep unit was measured at 50 F. Lower unit. Food discarded.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Discard or recondition food that is unsafe, adulterated or not honestly presented.

     Observed goat blood dripped on onions while cutting the meat. The onions were discarded. Protect food from contamination.

     Code MN Rule 4626.0445A

8. Aug 15, 2024 Routine Score 72
   • 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.

     Styrofoam coffee to go cups were found. Replace with compostable or recyclable coffee cups.

     Code MCO 204.30A

   • 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

     The main kitchen hand sink was missing paper toweling. Stock. No paper toweling was stock at the coffee bar area. Stock with paper toweling at all times.

     Code MN Rule 4626.1445

   • Serious Priority 1

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

     Food (bread was being stored in garbage bags. Store food in food grade bags.

     Code MN Rule 4626.0500B

   • 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

   • Not serious Priority 3

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

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

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Many unnecessary items were found in the facility. Remove. Beds, unused equipment and tools.

     Code MN Rule 4626.1580AB

   • 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 was left wide open at the time of the inspection. Close.

     Code MN Rule 4626.1395A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     No soap was stock at the coffee bar area. Stock with soap at all times.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     The facility could not locate their thermometer at the time of the inspection. Provide a thermometer.

     Code MN Rule 4626.0705A

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     The facility was not cleaning and sanitizing their meat saw every 4 hours or less. Clean and sanitize 4 hours or less.

     Code MN Rule 4626.0845C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chlorine sanitizer test strips were not available on -site. Provide.

     Code MN Rule 4626.0715

   • 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 an MDH certified food protection manager certificate. To obtain, go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     The facility did not have an employee illness log on-site. Have on-site.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     The facility was not correctly washing and sanitizing dishes. The sanitizing step was missed. The facility must wash, rinse and sanitizer in the 3 comp sink and when cleaning in place.

     Code MN Rule 4626.0900

   • Serious Priority 1

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

     Salmon in the main cold holding prep unit was measured at 45 F. Lower unit. Food discarded.

     Code MN Rule 4626.0395A2