FINER MEATS & EATS

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Inspection history

1. Jan 13, 2026

   ✓
   2 violations

   • A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
   • Clean non-food contact surfaces of equipment. Keep them clean.

2. Dec 30, 2025

   ✓
   5 violations

   • 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.
   • A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Protect unpackaged food from environmental sources of contamination during preparation.

3. Jun 26, 2024

   ✓
   4 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • 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.
   • Label all containers of food and food ingredients with their common name.

4. Jan 24, 2023

   ✓
   2 violations

   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • 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.