FLAVOR EXPRESS RESTAURANT AND CATERING

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Sep 14, 2026

   ✕
   14 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.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Clean and sanitize food-contact surfaces of equipment and utensils: 1. before each use with a different type of raw animal food; 2. each time there is a change from working with raw foods to working with ready-to-eat foods; 3. between uses with raw fruits and vegetables and TCS foods; 4. before using or storing a food temperature measuring device; 5. at any time during the operation when contamination may have occurred.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Discontinue cleaning maintenance tools, preparing or holding maintenance materials, discarding mop water or similar waste in food preparation sinks, handwashing sinks, or warewashing equipment.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
   • Post the Certified Food Protection Manager certificate.
   • Keep the physical facilities in good repair.

2. 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.

3. 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.