7 SPICES

Order for delivery

Inspection history

1. Aug 10, 2026

   ✓
   3 violations

   • 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.
   • Keep non-food contact equipment surfaces clean.
   • Protect food from cross-contamination by using packages or covered containers.

2. Jul 27, 2026

   ✕
   10 violations

   • 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep non-food contact equipment surfaces clean.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Protect food from cross-contamination by using packages or covered containers.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use effective cooling methods to cool TCS foods.
   • Store clothing and other personal items in lockers or other suitable places.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.

3. Jul 31, 2025

   ✕
   8 violations

   • 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Keep non-food contact equipment surfaces clean.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep all intake and exhaust air ducts and filters clean.
   • Remove all items unnecessary to the operation of the business from the premises.
   • 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.)

4. Aug 2, 2024

   ✓
   7 violations

   • 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep the plumbing system in good repair.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep non-food contact equipment surfaces clean.

5. Aug 4, 2023

   ✓
   4 violations

   • 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.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.