Six12 Elite Eats LLC

Year by year

Inspections

1. Sep 12, 2026 Follow-Up Score 100
   • 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 certificate on-site. Ensure that one full-time staff member holds a MN-issued certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Post a handwashing sign as instructed.

     Code MN Rule 4626.1457

2. Jun 18, 2026 Routine Score 88
   • 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.

     People in charge did not have a CFPM employee. Informed that they must have a CFPM employee and to post certification. Disclosed that as a new establishment they had an individual pursuing their CFPM and would be acquiring it promptly.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Test strips for testing sanitizer were not on-site. Was informed to have test kit for sanitizer.

     Code MN Rule 4626.0715

   • Not serious Priority 2 Corrected on site

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

     No food thermometer on-site. Informed to have a thermometer and provided with a food thermometer by Inspector.

     Code MN Rule 4626.0705A

   • Not serious Priority 3 Corrected on site

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

     No signage at handwashing sink. Informed to have signage visible at handwashing sink. Provided with a sticker of signage.

     Code MN Rule 4626.1457

   • Serious Priority 1 Corrected on site

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

     Observed no Illness log on-site. Provided with an Employee Illness Log in welcome packet by Inspector and discussed prominent symptoms of concern for foodborne illnesses.

     Code MN Rule 4626.0040C

   • Serious Priority 1

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

     Food in the lowboy cooler was recorded above 41 degrees Fahrenheit, reference temperatures above.

     Code MN Rule 4626.0395A2