Taste Of Djibouti Restaurant INC

Year by year

Inspections

1. May 5, 2026 Routine Score 92
   • 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

     Paper towels were missing from the front handsink. The towel dispenser was immediately refilled.

     Code MN Rule 4626.1445

   • Not serious Priority 2

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

     No thermometer was available to check temperatures of foods for hot holding/cold holding/or cooking. Purchase one.

     Code MN Rule 4626.0705A

   • Serious Priority 1 Corrected on site

     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.)

     The front hot holding unit was not keeping the goat meat over 135F. The units were immediately turned up.

     Code MN Rule 4626.0395A1