7 SPICES LLC.

Order for delivery

Inspection history

1. Jul 8, 2026

   ✕
   9 violations

   • 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.
   • Keep non-food contact equipment surfaces clean.
   • Sanitize food contact surfaces before using and after cleaning.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Protect food from cross-contamination by using packages or covered containers.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Store clothing and other personal items in lockers or other suitable places.
   • 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.

2. Jun 24, 2026

   ✕
   19 violations

   • Keep all intake and exhaust air ducts and filters clean.
   • 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.
   • Keep non-food contact equipment surfaces clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Sanitize food contact surfaces before using and after cleaning.
   • Have a test kit for the type of sanitizer used.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Protect food from cross-contamination by using packages or covered containers.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Store clothing and other personal items in lockers or other suitable places.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • 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 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 repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
   • 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.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.