DUNN BROTHERS COFFEE

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Inspection history

1. Jan 12, 2026

   ✕
   6 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • Label all food packages as required by the law.
   • The business license must be posted where it can be easily seen.

2. Dec 17, 2025

   ✕
   12 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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 a log to record employee illness symptoms. Have it available upon request.
   • 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 poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
   • Label all food packages as required by the law.
   • Equipment food-contact surfaces and utensils must be clean.
   • Remove all items unnecessary to the operation of the business from the premises.
   • The business license must be posted where it can be easily seen.

3. Dec 6, 2024

   ✕
   10 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep the toilet room doors closed except during cleaning and maintenance operations.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • 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 a log to record employee illness symptoms. Have it available upon request.

4. Dec 12, 2023

   ✕
   2 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

5. Nov 30, 2023

   ✕
   8 violations

   • 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Separate raw animal foods from ready-to-eat foods.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.