FHIMA'S MINNEAPOLIS

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Inspection history

1. Apr 22, 2025

   ✓
   2 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep the physical facilities in good repair.

2. Feb 20, 2024

   ✕
   7 violations

   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep the plumbing system in good repair.
   • Keep the physical facilities in good repair.
   • 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.

3. Jan 30, 2024

   ✕
   15 violations

   • Separate raw animal foods from ready-to-eat foods.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Discontinue removing shellstock tag or labels from original container until the container is empty.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Protect food from cross-contamination by using packages or covered containers.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Keep the plumbing system in good repair.
   • Have a covered trash can in toilet rooms.
   • Keep the physical facilities in good repair.

4. Feb 8, 2023

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5. Jan 25, 2023

   ✕
   4 violations

   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.