Soul Brothers LLC

Year by year

Inspections

1. Apr 14, 2026 Follow-Up Score 90
   • Serious Priority 1

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

     Shell eggs (50F) and portion bags of cooked rice noodles (52F) were observed improperly cold holding in the upper part of the Prep Cooler at the time of inspection. Foods could be holding higher due to the proximity of the fryer, flat top grill and oven cooking equipment directly across. Bottom layer of foods were measured colder at 41F or lower, while the top layers of the foods were measured 50+F. Discussed storing just enough food in these containers for a single layer to keep them coldest. Maintain all cold TCS foods at 41F or below at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no quat sanitizer test kit available at the time of inspection to monitor the concentration of sanitizers used in the 3 basin sink and the facility. Provide and maintain a quat sanitizer test kit on site at all times.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     Containers of fried rice and yum yum sauce in the Back Kitchen Upright Reach In Cooler were observed cooling with the lid tightly covering the foods at the time of inspection. Manager removed the lids from the items to finish cooling and re-panned the sauce to cool faster. Retrain staff to cool foods uncovered, unstacked and spread out for most rapid cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     Kitchen 2 Door Reach In Cooler was observed not operational at the time of inspection. Manager had already ordered a repair of the unit and was awaiting service/replacement. Repair cooler and maintain cooler according to manufacturer's instructions or replace unit if it is unable to be repaired.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Construction of a large Reach In Cooler was observed on site in the upper level of the building at the time of the initial routine inspection. As of 4/16/2026 there was no plan review in process according to the Plan Review Team. Submit plans to the City of Minneapolis to conduct a plan review for this unit's construction. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

     Code MN Rule 4626.1720A

   • Not serious Priority 3

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

     A vacuum sealer was observed in the back dry storage area at the time of inspection. There was no evidence of foods being vacuum sealed in the establishment at the time of inspection. Discussed with Chef that the vacuum sealer should not be on site as it is an unnecessary piece of equipment. Remove unnecessary equipment so that it does not take up space in the establishment.

     Code MN Rule 4626.1580AB

2. Mar 31, 2026 Routine Score 80
   • Serious Priority 1

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

     A large pan of cooked chicken was observed cold holding in the Kitchen 2 Door Reach In Cooler at 76F at the time of inspection. The cooler was not functional at the time of inspection and the manager stated that it had not been working for the last week and a repair order was already requested for the unit. It was not known when the chicken was placed there, as the prep person had left for the day. Manager opted to discard the food as it was not known how long the food was sitting at that temperature for. Inspector instructed manager to tape cooler closed so that it would not be easily opened to mistakenly place food in the unit. Shell eggs and cooked rice noodles were observed cold holding in the upper part of the Prep Cooler at 50F and 51F at the time of inspection. Manager stated that during lunch rush they leave the cooler top open for easy access and then close the lid when it is not as busy. Due to proximity of the cooler to the hot cooking equipment, it was recommended for a lower level of food to be placed in these spaces to keep foods closer to the cold air and also to allow them to be used up quickly if they were to go above 41F. Items were placed there before lunch so a

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Quat sanitizer test kit was unable to be used due to it being discolored from being dropped into the sanitizer sink or another chemical. Replace sanitizer test kit with one that functions properly and keep on sit at all times to monitor sanitizer concentrations.

     Code MN Rule 4626.0715

   • Serious Priority 1 Corrected on site

     Food workers must wash their hands before starting food preparation tasks.

     Food employee was observed looking at their personal phone during inspection, then went to put on gloves to prepare food without washing hands. Inspector intervened and required hand washing before putting on new gloves and starting the food preparation. Retrain staff to wash their hands before starting food preparation tasks.

     Code MN Rule 4626.0075A

   • Serious Priority 1

     Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

     Food employee was observed washing hands at the handwashing sink for 5 seconds at the time of inspection. Discussed with Manager that handwashing needs to be done for at least 20 seconds to adequately clean all surfaces of the hands and exposed arms. Retrain staff to wash hands for at least 20 seconds to thoroughly clean hands before starting food preparation tasks.

     Code MN Rule 4626.0070A

   • Not serious Priority 2 Corrected on site

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

     A container of cooked carrots and celery was observed cooling in the Back Reach In Cooler with the lid tightly covering the food while it was still actively cooling. Manager uncovered the container to finish cooling. Retrain staff to cool foods uncovered, unstacked and spread out.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     Kitchen 2 Door Reach In Cooler was observed cold holding at 76F at the time of inspection. Manager had already ordered a repair of the unit and was awaiting service. Repair cooler and maintain cooler according to manufacturer instructions or replace unit if unable to be repaired.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     The following violations were observed during inspection: Employees were not washing hands before beginning food preparation tasks Employees were not washing hands for the required minimum 20 seconds Food was not being kept cold at 41F or below Food was not being rapidly or properly cooled at the time of inspection Both food employees doing food preparation were unaware that the Kitchen 2 Door Reach In Cooler was not functioning properly at the time of inspection (digital thermometer read 73F to 76F) and were using the unit to cold hold and cool foods. Inspector instructed manager to seal cooler shut so that no other foods were placed into the unit by mistake. Manager wrote on tape to further communicate to employees that the unit was not to be used. These items were not in control at the time of inspection. Provide corrections in this area to control these high risk factors to foodborne illness. Please reach out to inspector with further questions in this area.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Construction of a large reach-in cooler was observed on site in the upper level of the building at the time of inspection. There was no plan review application in process with the City of Minneapolis for this unit at the time of inspection. Submit plans to the City of Minneapolis to conduct a plan review for this unit's construction. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

     Code MN Rule 4626.1720A

   • Not serious Priority 3

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

     A vacuum sealer was observed on the counter of the facility at the time of inspection. When asked what it is used for, manager stated that they were not using it currently. Discussed with manager that any vacuum sealing (reduced oxygen packaging) must be done with an approved HACCP plan by the City of Minneapolis before this equipment can be used on site. Since it was currently not being used, remove the item from the premise.

     Code MN Rule 4626.1580AB

3. Mar 31, 2025 Routine Score 96
   • Serious Priority 1 Corrected on site

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

     Yum Yum sauce (48F) and shell eggs (52F) were observed improperly cold holding above 41F in the Prep Cooler at the time of inspection. Chef stated that they had the upper part of the cooler open during the lunch rush and the foods likely went above 41F at that time and that cooler has had difficulty regulating the temperature. Discussed with Chef that foods need to be kept cold at all times to be safe. Set a use up or discard time for 4 hours from the time that the foods went above 41F. Maintain cold TCS foods at or below 41F at all times for food safety.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Damp wiping cloths were observed stored on the counter top at the time of inspection. Store moist wiping cloths in sanitizer at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Handwash sink's hot water temperature was measured at 58F at the time of inspection. Per City of Minneapolis ordinance, keep handwash hot water temperature at 100F-130F to encourage employees to wash hands.

     Code MCO 188.380