KINDEE

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Inspection history

1. Jul 6, 2026

   –

2. Jun 3, 2026

   ✕
   10 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Protect food from cross-contamination by using packages or covered containers.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • 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.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

3. Jun 20, 2025

   ✓
   4 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Protect food from cross-contamination by using packages or covered containers.
   • Keep the plumbing system in good repair.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

4. Jun 4, 2025

   ✕
   15 violations

   • 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 all physical facilities (floors, walls, ceilings). Keep them clean.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • 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.
   • Protect food from cross-contamination by using packages or covered containers.
   • Keep the plumbing system in good repair.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • 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
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

5. May 22, 2025

   ✕
   15 violations

   • 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 all physical facilities (floors, walls, ceilings). Keep them clean.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • 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.
   • Protect food from cross-contamination by using packages or covered containers.
   • The business license must be posted where it can be easily seen.
   • Keep the plumbing system in good repair.
   • Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • 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.

6. May 6, 2025

   ✕
   17 violations

   • 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 all physical facilities (floors, walls, ceilings). Keep them clean.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • 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.
   • Protect food from cross-contamination by using packages or covered containers.
   • The business license must be posted where it can be easily seen.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Keep the plumbing system in good repair.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • 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.

7. Jul 3, 2024

   ✓
   9 violations

   • 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 all physical facilities (floors, walls, ceilings). Keep them clean.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
   • 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.
   • Protect food from cross-contamination by using packages or covered containers.
   • The business license must be posted where it can be easily seen.

8. Jun 7, 2024

   ✕
   18 violations

   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • 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 all physical facilities (floors, walls, ceilings). Keep them clean.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep all intake and exhaust air ducts and filters clean.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
   • Label all containers of food and food ingredients with their common name.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
   • Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
   • Use approved trapping devices or other means of pest control when pests are found.
   • 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.
   • Protect food from cross-contamination by using packages or covered containers.
   • The business license must be posted where it can be easily seen.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.

9. May 7, 2024

   ✕
   19 violations

   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • 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 all physical facilities (floors, walls, ceilings). Keep them clean.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep all intake and exhaust air ducts and filters clean.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
   • Label all containers of food and food ingredients with their common name.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
   • Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
   • Use approved trapping devices or other means of pest control when pests are found.
   • 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.
   • Protect food from cross-contamination by using packages or covered containers.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • The business license must be posted where it can be easily seen.

10. May 10, 2023

    ✕
    7 violations

    • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
    • 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.
    • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
    • 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
    • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
    • Clean all physical facilities (floors, walls, ceilings). Keep them clean.