Cafe Zupas LLC

Year by year

Inspections

1. Jan 15, 2026 Follow-Up Score 98
   • 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.

     Some #6 plastic ramekins were observed onsite. These products, along with all black plastic, foam and most plastic-lined containers are prohibited in Minneapolis by the Green To Go ordinance. Person in Charge reports they are working on sourcing more approved containers. See Minneapolismn.gov/green-to-go for allowed products and free consultation support.

     Code MCO 204.30A

   • Not serious Priority 2

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

     Obtain an immersible, irreversible thermometer that can be run through a dish machine cycle or a supply of temperature stickers/strips calibrated to turn color at 160F and above.

     Code MN Rule 4626.0710B

2. Jan 2, 2026 Routine Score 90
   • 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.

     A large amount of #6 plastic ramekins were observed onsite. These products, along with all black plastic, foam and most plastic-lined containers are prohibited in Minneapolis by the Green To Go ordinance. Send the current stock back to the supplier and obtain containers that are recyclable or compostable. Note that if you obtain recyclable containers, you will need to provide a collection bin in the front of house and ensure they are picked up for recycling. Further observation of this violation will result in citations (fines). See Minneapolismn.gov/green-to-go for allowed products and free consultation support.

     Code MCO 204.30A

   • Not serious Priority 2

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

     There was no item on site to verify that that the rack temperature of the hot water sanitizing dish machine reaches 160F. Obtain an immersible, irreversible thermometer that can be run through a cycle on the rack or a supply of temperature stickers/strips calibrated to turn color at 160F and above.

     Code MN Rule 4626.0710B

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     Management team stated a policy of reporting to the Minnesota Department of Health if two or more similar customer complaints of illness were received. This is incorrect. Change the policy to report even a single customer complaint of illness (vomiting or diarrhea). Report every single complaint to 1-877-FOOD-ILL or https://www.health.state.mn.us/diseases/foodborne/reporting.html

     Code MN Rule 4626.0040D

   • Serious Priority 1

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

     No Employee Illness Log was onsite, although the Person in Charge knew one needed to be provided. Inspector provided two hard copies of the log in English. More logs can be printed from https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/#d.en.173360

     Code MN Rule 4626.0040C