FRESH THYME FARMERS MARKET

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Inspection history

1. Jun 26, 2026

   ✕
   4 violations

   • Remove all items unnecessary to the operation of the business from the premises.
   • Keep the physical facilities in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

2. Jul 15, 2025

   ✕
   2 violations

   • 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.
   • All food must be from approved sources.

3. Jun 30, 2025

   ✕
   5 violations

   • 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.
   • Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.
   • All food must be from approved sources.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.

4. Jul 3, 2024

   ✓
   3 violations

   • Use effective cooling methods to cool TCS foods.
   • 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.
   • Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

5. Jul 6, 2023

   ✓
   1 violation

   • Equipment food-contact surfaces and utensils must be clean.