BERRY SWEET KITCHEN

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Inspection history

1. Feb 16, 2026

   ✕
   7 violations

   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a test kit for the type of sanitizer used.
   • Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Only use single-service items one time.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

2. Jan 23, 2025

   ✓
   6 violations

   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • 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.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep the physical facilities in good repair.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

3. Jan 18, 2024

   ✕
   8 violations

   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Have a covered trash can in toilet rooms.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. Jan 27, 2023

   ✕
   6 violations

   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Keep the physical facilities in good repair.
   • Properly cove and seal floor-wall junctures.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • All food must be from approved sources.
   • Keep a log to record employee illness symptoms. Have it available upon request.