DEG DEG GRILLE & QURUHLEY SPORTS COFFEE

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Inspection history

1. Sep 24, 2025

   ✓
   8 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.
   • Keep the physical facilities in good repair.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Have a test kit for the type of sanitizer used.
   • The business license must be posted where it can be easily seen.
   • Keep the plumbing system in good repair.

2. Sep 4, 2025

   ✕
   17 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.
   • 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
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep the physical facilities in good repair.
   • Have hand soap at all handwashing sinks.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Food workers must wash their hands before starting food preparation tasks.
   • Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have a test kit for the type of sanitizer used.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The business license must be posted where it can be easily seen.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Keep the plumbing system in good repair.

3. Apr 30, 2024

   ✓
   6 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.
   • 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
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep the physical facilities in good repair.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

4. Mar 8, 2024

   ✕
   10 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.
   • 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
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.)
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the physical facilities in good repair.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

5. Feb 21, 2024

   ✕
   10 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.
   • 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
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.)
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the physical facilities in good repair.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils