BAND BOX

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Inspection history

1. Mar 27, 2026

   ✕
   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.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Keep all intake and exhaust air ducts and filters clean.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep the plumbing system in good repair.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Store clothing and other personal items in lockers or other suitable places.

2. Mar 6, 2026

   ✕
   9 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.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Keep all intake and exhaust air ducts and filters clean.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep the plumbing system in good repair.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Provide outside receptacles and waste handling units for refuse, recyclables, and returnable that have tight-fitting lids, doors, or covers.
   • The business license must be posted where it can be easily seen.
   • Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

3. Apr 10, 2025

   ✕
   5 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.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Store clothing and other personal items in lockers or other suitable places.
   • Keep all intake and exhaust air ducts and filters clean.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. Mar 6, 2025

   ✕
   8 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Store clothing and other personal items in lockers or other suitable places.
   • Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.
   • Keep all intake and exhaust air ducts and filters clean.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

5. Mar 6, 2024

   ✕
   10 violations

   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Calibrate food temperature measuring devices in accordance with manufacturer's specifications as often as necessary to ensure accuracy.
   • 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.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked