BLOOMINGTON MARKET LLC

Order for delivery

Inspection history

1. Apr 6, 2026

   ✓
   3 violations

   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • "(a) Summary closure conditions. The manager of environmental health may summarily close any licensed food establishment for the following reasons: (1) Any one of the following conditions exist on, or result from, the operation of the licensed premises: a. Evidence of a sewage backup in a food establishment to such an extent that the floor in food preparation, storage or warewashing areas has been flooded. b. No potable hot or cold water under pressure to a food establishment to such an extent that handwashing, warewashing, food preparation, or toilet facilities are not operational. c. A lack of electricity or gas service to a food establishment to such an extent that handwashing, warewashing, food preparation, or toilet facilities are not operational. d. Evidence of an ongoing food-borne illness caused by the operation of the establishment. e. More than one violation within thirty (30) days of holding potentially hazardous foods between fifty (50) degrees Fahrenheit and one hundred thirty (130) degrees Fahrenheit. f. Lack of an accessible, previously approved handwashing facility in the food preparation area, or three (3) violations within thirty (30) days for improper maintenance of approved handwashing facilities, such as lack of soap or single-service hand towels. g. Lack of an approved and presently operable dishwashing system on-premises, where food preparation utensils and/or reusable eating utensils are used as part of the business. h. The presence of gnawed or rodent contaminated (urine stained) food product. i. An infestation of rodents to such an extent that one (1) live mouse or rat is observed within the premises of the food establishment or there is the accumulation of fresh mouse droppings in more than one (1) location in either the food preparation or storage areas, or the presence of fresh rat droppings in one (1) location in the food storage or preparation areas. j. An infestation of cockroaches in the premises to such an extent that six (6) or more live cockroaches are observed in the food preparation area or storage area, or there is the presence of one (1) cockroach in food caused by the operation of the food establishment. k. The presence of flies breeding in the licensed food establishment as shown by the presence of eggs or maggots. l. The presence of any condition that poses an imminent risk of substantial harm to the public health, safety or welfare. (2) Lack of a license required by Title 10, Chapter 188 of the Minneapolis Code of Ordinances. (b) Procedure for emergency closure. (1) Order to be issued. If the manager of environmental health or the manager's agent, following an on-site inspection determines that any of the grounds for emergency closure exist in a licensed food establishment, an order for emergency closure may be summarily issued on such form as the manager of environmental health shall promulgate. Such order shall: Identify the licensed food establishment; describe the specific grounds upon which the closure is based; state by what time the patrons must vacate; state that a hearing on the emergency closure can be requested by owner or manager by informing the manager of environmental health or the manager's agent; and be signed by the manager of environmental health. Such order shall be served on the owner, manager or apparent person in charge of the premises who shall thereupon close the premises, which shall remain closed pending either approval of the manager of environmental health of the abatement of the condition(s) giving rise to the emergency closure, or final order of the manager of environmental health after hearing as provided in subsection (2) below. (2) Hearing. Upon written request, a hearing to consider whether the establishment may reopen, and the conditions, if any, to be imposed for such reopening, shall be commenced no later than three (3) business days after receipt of the written request. The manager of environmental health, or the manager's agent, shall render a
   • Keep the physical facilities in good repair.

2. Mar 23, 2026

   ✕
   13 violations

   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Use approved trapping devices or other means of pest control when pests are found.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • "(a) Summary closure conditions. The manager of environmental health may summarily close any licensed food establishment for the following reasons: (1) Any one of the following conditions exist on, or result from, the operation of the licensed premises: a. Evidence of a sewage backup in a food establishment to such an extent that the floor in food preparation, storage or warewashing areas has been flooded. b. No potable hot or cold water under pressure to a food establishment to such an extent that handwashing, warewashing, food preparation, or toilet facilities are not operational. c. A lack of electricity or gas service to a food establishment to such an extent that handwashing, warewashing, food preparation, or toilet facilities are not operational. d. Evidence of an ongoing food-borne illness caused by the operation of the establishment. e. More than one violation within thirty (30) days of holding potentially hazardous foods between fifty (50) degrees Fahrenheit and one hundred thirty (130) degrees Fahrenheit. f. Lack of an accessible, previously approved handwashing facility in the food preparation area, or three (3) violations within thirty (30) days for improper maintenance of approved handwashing facilities, such as lack of soap or single-service hand towels. g. Lack of an approved and presently operable dishwashing system on-premises, where food preparation utensils and/or reusable eating utensils are used as part of the business. h. The presence of gnawed or rodent contaminated (urine stained) food product. i. An infestation of rodents to such an extent that one (1) live mouse or rat is observed within the premises of the food establishment or there is the accumulation of fresh mouse droppings in more than one (1) location in either the food preparation or storage areas, or the presence of fresh rat droppings in one (1) location in the food storage or preparation areas. j. An infestation of cockroaches in the premises to such an extent that six (6) or more live cockroaches are observed in the food preparation area or storage area, or there is the presence of one (1) cockroach in food caused by the operation of the food establishment. k. The presence of flies breeding in the licensed food establishment as shown by the presence of eggs or maggots. l. The presence of any condition that poses an imminent risk of substantial harm to the public health, safety or welfare. (2) Lack of a license required by Title 10, Chapter 188 of the Minneapolis Code of Ordinances. (b) Procedure for emergency closure. (1) Order to be issued. If the manager of environmental health or the manager's agent, following an on-site inspection determines that any of the grounds for emergency closure exist in a licensed food establishment, an order for emergency closure may be summarily issued on such form as the manager of environmental health shall promulgate. Such order shall: Identify the licensed food establishment; describe the specific grounds upon which the closure is based; state by what time the patrons must vacate; state that a hearing on the emergency closure can be requested by owner or manager by informing the manager of environmental health or the manager's agent; and be signed by the manager of environmental health. Such order shall be served on the owner, manager or apparent person in charge of the premises who shall thereupon close the premises, which shall remain closed pending either approval of the manager of environmental health of the abatement of the condition(s) giving rise to the emergency closure, or final order of the manager of environmental health after hearing as provided in subsection (2) below. (2) Hearing. Upon written request, a hearing to consider whether the establishment may reopen, and the conditions, if any, to be imposed for such reopening, shall be commenced no later than three (3) business days after receipt of the written request. The manager of environmental health, or the manager's agent, shall render a
   • Have hand soap at all handwashing sinks.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Keep the physical facilities in good repair.
   • Have a covered trash can in toilet rooms.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

3. Apr 1, 2025

   ✓
   4 violations

   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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.

4. Mar 18, 2025

   ✕
   10 violations

   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Food workers must wash their hands before starting food preparation tasks.
   • Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Protect food from cross-contamination by using packages or covered containers.
   • 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.

5. Mar 14, 2024

   ✓
   6 violations

   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Clean non-food contact surfaces of equipment. Keep them clean.

6. Mar 13, 2023

   ✓
   3 violations

   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.