FLAVOR EXPRESS RESTAURANT AND CATERING

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Inspection history

1. Sep 23, 2025

   ✕
   9 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.
   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Properly cove and seal floor-wall junctures.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Keep the plumbing system in good repair.

2. Sep 10, 2025

   ✕
   14 violations

   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Have a test kit for the type of sanitizer used.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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.
   • Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • 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.
   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • Discontinue the use of a food preparation sink for anything other than food preparation.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Properly cove and seal floor-wall junctures.
   • Remove all items unnecessary to the operation of the business from the premises.