Laina Cafe

Year by year

Inspections

1. Aug 31, 2026 Routine Score 90
   • Not serious Priority 3

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

     Observed dish machine was in disrepair. Ensure all equipment is maintained in good repair.

     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.

     Observed no one with the Minnesota Certified Food Protection Manager certificate. Ensure someone with the ability to oversee food employees is obtains the certificate and it is posted.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Provide sinks and drainboards of warewashing equipment that are self-draining.

     Observed the drain board of the ware washing three-compartment sink was altered with a water filter. Ensure drain-boards are self-draining, smooth and easily cleanable.

     Code MN Rule 4626.0650

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed black plastic coffee lids used for to-go drinks. Ensure to-go items are recyclable ( #1, #2, #5 non-black plastics), re-usable, or compostable.

     Code MCO 204.30B

   • Serious Priority 1

     All food must be from approved sources.

     Observed several "milk cakes" for sale in display cooler. PIC explained the food was made on site, there is no baking equipment or hood system on site. Ensure all foods are from an approved source. At time of inspection PIC was educated on the approved source and cannot sell the cakes without a receipt from a licensed food facility for the cakes.

     Code MN Rule 4626.0130A

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     Observed dirty dishes in food prep/dump sink. Ensure food prep sinks are used only for food preparation.

     Code MN Rule 4626.0780C

   • Not serious Priority 3

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

     Observed foods like box of mangos, stored in basement storage area on the ground, or less than six inches from the ground. Ensure all foods are in a clean, dry location at least six inches above the ground.

     Code MN Rule 4626.0300A

   • 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

     Observed cakes made on site. Ensure plans are submitted to the City of Minneapolis before adding menu items that require additional equipment. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.

     Observed single-service items stored on basement ground, and outside of the protective coverings. Ensure single-service and single-use items are stored properly.

     Code MN Rule 4626.0955C

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Observed loose food topping being stored in black storage container. Ensure all food-contact equipment is made of food-grade materials which are able to be washed, rinsed, and sanitized.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

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

     Observed personal food items stored with retail food items in basement cooler. Ensure personal items are separated from food items by having lockers or other suitable places like a labeled area of the cooler that prevents contamination.

     Code MN Rule 4626.1560B

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed food topping stored in basement, uncovered. Ensure food is covered when in storage to prevent contamination.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

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

     Observed excessive clutter in basement and unused equipment and items. Ensure all un-used equipment, and items are removed to assist with easy cleaning.

     Code MN Rule 4626.1580AB

   • Serious Priority 1

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

     Observed no employee illness log available at time of inspection. Ensure a log to record employee foodborne illness symptoms is kept and available. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/

     Code MN Rule 4626.0040C

2. Aug 1, 2025 Follow-Up Score 100
   • Not serious Priority 3

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

     Observed hot-water sanitizing dish machine is in disrepair. Ensure all equipment is maintained in good repair.

     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.

     Observed no one with the Minnesota Certified Food Protection Manager certificate. Ensure someone on site obtains and posts the certificate. Discussed with PIC.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Provide sinks and drainboards of warewashing equipment that are self-draining.

     Observed drain board has been cut to insert a filter water dispenser. Ensure three compartment sink has intact drainboards.

     Code MN Rule 4626.0650

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed no recycling container for recycling disposal. Ensure one is obtained.

     Code MCO 204.30B

3. Jul 15, 2025 Routine Score 84
   • Not serious Priority 3

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

     Observed dish machine was not working or in good repair. Ensure all approved equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2 Corrected on site

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

     Observed handwashing sink was blocked with equipment inside and packaged items on ground in front of the sink. Ensure hand sinks are accessible at all times and used exclusively for hand washing. At time of inspection PIC moved the items.

     Code MN Rule 4626.1110AB

   • 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 black plastic #6 lids, and Styrofoam containers. Ensure all to-go containers for food are recyclable (#1,#2,#5 plastics, not black), compostable or reusable.

     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.

     Observed no Certified Food Protection Manager (CFPM) certificate. Ensure someone, who works on site and is involved in the day-to-day food safety operation, obtains and posts the Minnesota CFPM certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed personal food items in cooler without a labeled area, observed personal items and lotion stored with food items upstairs. Ensure personal items are stored away from commercial operation items.

     Code MN Rule 4626.1560B

   • Not serious Priority 3

     Provide sinks and drainboards of warewashing equipment that are self-draining.

     Observed the drain board of the ware washing three-compartment sink was altered with a water filter. Ensure drain boards are self-draining, smooth and easily cleanable.

     Code MN Rule 4626.0650

   • 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

     Observed restroom was missing paper towels. Ensure all hand washing sinks are provided with a hand drying device, or single-use paper towels.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed no recycling containers or dumpster for food packages. Ensure they are provided.

     Code MCO 204.30B

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Observed no covered trashcan in the restroom. Ensure one is provided.

     Code MN Rule 4626.1260

   • Serious Priority 1

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

     Observed no employee illness log available. Ensure employees are trained on illness policy and illness symptoms are logged and kept on site.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed no sanitizing being done on site for food contact surfaces. Discussed and educated PIC at time of inspection. Ensure sanitizer is being used after wash and rinse then food contact surfaces are air-dried. Set up three compartment sink with PIC at time of inspection.

     Code MN Rule 4626.0900

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no test strips for sanitizer concentration. Ensure each type of sanitizer being used on site has the proper test strips to be used when testing three compartment sink sanitizer.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Observed no hot-water sanitizing testing device for the hot-water sanitizing dish machine on site. Ensure one is provided to test that the machine is reaching the proper sanitizing temperature.

     Code MN Rule 4626.0710B

   • 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.

     Observed household Instantpot being used for Boba. Ensure food equipment is ANSI certified so it is easily cleanable.

     Code MN Rule 4626.0506A