BUSTER'S ON 28TH

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Inspection history

1. Oct 10, 2025

   ✓
   6 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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
   • 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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Equipment food-contact surfaces and utensils must be clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

2. Sep 25, 2024

   ✕
   7 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean non-food contact surfaces of equipment. 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
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • 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.

3. Sep 11, 2023

   ✕
   4 violations

   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Protect unpackaged food from environmental sources of contamination during preparation.