KYATCHI

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

Inspection history

1. Sep 14, 2026

   ✕
   4 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Keep the physical facilities in good repair.
   • When using time only as a public health control for up to 6 hours, discard all TCS food that exceeds 70 degrees F (21 degrees C); has been out of temperature control for more than 6 hours; or is in unmarked containers.

2. Aug 31, 2026

   ✕
   9 violations

   • Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Keep the physical facilities in good repair.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • When using time only as a public health control for up to 6 hours, discard all TCS food that exceeds 70 degrees F (21 degrees C); has been out of temperature control for more than 6 hours; or is in unmarked containers.
   • 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
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

3. Aug 27, 2025

   ✓
   9 violations

   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • 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.
   • Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Discontinue storage of single-service and single-use articles in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
   • Keep the physical facilities in good repair.

4. Sep 3, 2024

   ✓
   2 violations

   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.

5. Aug 20, 2024

   ✕
   14 violations

   • Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
   • Post the Certified Food Protection Manager certificate.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • Use effective cooling methods to cool TCS foods.
   • 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
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • 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
   • Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
   • The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

6. Sep 19, 2023

   ✓
   7 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
   • Post the Certified Food Protection Manager certificate.
   • Equipment food-contact surfaces and utensils must be clean.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Keep the physical facilities in good repair.

7. Aug 23, 2023

   ✕
   10 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
   • Post the Certified Food Protection Manager certificate.
   • Equipment food-contact surfaces and utensils must be clean.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Keep the physical facilities in good repair.
   • Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
   • Clean non-food contact surfaces of equipment. Keep them clean.