GOBEEY CAFE #198

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

Inspection history

1. Sep 28, 2026

   ✕
   5 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
   • Keep the plumbing system in good repair.
   • Post the Certified Food Protection Manager certificate.
   • The business license must be posted where it can be easily seen.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

2. Mar 28, 2025

   ✓
   3 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.
   • 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
   • Keep the plumbing system in good repair.

3. Feb 20, 2025

   ✕
   19 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Discontinue use of a warewashing sink for handwashing or disposal of mop water.
   • 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.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Sanitize food contact surfaces before using and after cleaning.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Remove all unsafe and adulterated foods from the premises.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Have a test kit for the type of sanitizer used.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The business license must be posted where it can be easily seen.
   • 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.
   • 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
   • Keep the plumbing system in good repair.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Have a food thermometer easily available to measure the internal temperature of foods.

4. Sep 6, 2023

   ✕
   4 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Discontinue use of a warewashing sink for handwashing or disposal of mop water.
   • Have a garbage can at handwashing sinks where paper towels are used.

5. Aug 24, 2023

   ✕
   10 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Sanitize food contact surfaces before using and after cleaning.
   • Remove all foods that were prepared or stored in a private home from the premises, except as allowed in Minnesota Statutes 28A.15 and 157.22 clauses 6 and 7.
   • Discontinue use of a warewashing sink for handwashing or disposal of mop water.
   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils