7 Spices LLC.

Year by year

Inspections

1. Jul 8, 2026 Follow-Up Score 96
   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Code MN Rule 4626.0380E

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Code MN Rule 4626.0855

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Operator did purchase and is using bleach as a sanitizer. However, the particular bleach used on site is not approved for food contact surfaces. Discussed with operator. Obtain food-contact surface approved bleach/sanitizer for use on site.

     Code MN Rule 4626.0900

   • Not serious Priority 3

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

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

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

     Code MN Rule 4626.1580AB

   • 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

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

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

     Code MN Rule 4626.1560B

   • 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.

     Code MN Rule 4626.0033A

2. Jun 24, 2026 Routine Score 80
   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed hood baffles soiled with dust and grease. Clean at a frequency to prevent accumulation.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Observed salmon slacking in prep bottom still inside the ROP package. Discussed with operator. Cut packaging prior to thawing to allow oxygen into the package.

     Code MN Rule 4626.0380E

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed non-food contact surfaces soiled with food debris (spice racks, carts, etc.) Clean and maintain clean.

     Code MN Rule 4626.0855

   • 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 to-go containers that are not compliant with the Minneapolis Green to Go Ordinance. Discussed with operator and left materials as well.

     Code MCO 204.30A

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed wet mop sitting in mop bucket. Hang mops to dry after use.

     Code MN Rule 4626.1540

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Per discussion with person in charge (PIC), there was no sanitizing step being utilized in the 3 compartment sink set up. Discussed with PIC. All utensils and food contact equipment must be washed/rinsed/ AND sanitized. Operator was able to purchase bleach to use as sanitizer from a neighboring store.

     Code MN Rule 4626.0900

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Obtain test strips for each type of sanitizer used on site to be able to confirm an effective concentration.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     Operator was unable to locate illness log during inspection. Inspector explained log and provided them with a copy.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     Food thermometer was broken at time of inspection. Keep a working thermometer on site. Hot hold unit was broken (cracked window) causing it to not effectively hold foods at proper temperature. Repair unit.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed handwash signage missing. Provided signage during inspection.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Observed uncovered food/bulk ingredients (rice, sugar, etc.) Cover food when in storage mode.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

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

     Observed household heating pans on site, and other unused equipment. Remove all unnecessary items from the premise.

     Code MN Rule 4626.1580AB

   • 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 protective wrapping on some newer equipment. Discussed with operator. This wrapping is not smooth/nonabsorbent. Removed protective wrapping.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

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

     Observed personal items (chargers, superglue, drinking cups, etc.) along railing near food prep area. Store personal items in a designated place away from food preparation.

     Code MN Rule 4626.1560B

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed unlabeled spray bottle containing cleaner. Label all spray bottles.

     Code MN Rule 4626.1595

   • Serious Priority 1

     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.)

     Observed foods held in damaged hot box holding below 135 degrees F. (sambusas at 114 and 124) Discussed with operator. These products must be sold or discarded withing the next 3 hours.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repa

     Due to the number and nature of observed violations, there was no person in charge actively controlling for some basic food safety risks. Ensure there is a person in charge on site at all times business is in operation.

     Code MN Rule 4626.0030JKLMO

   • 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.

     Unable to verify if a CFPM is employed.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Observed no working thermometer on site.

     Code MN Rule 4626.0705B