MESERET MARKET LLC

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

Inspection history

1. Oct 9, 2026

   ✕
   9 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • 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.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Separate raw animal foods from ready-to-eat foods.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

2. Oct 3, 2025

   ✓
   6 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • 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.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

3. Sep 25, 2024

   ✓
   5 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
   • Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • 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
   • 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.

4. Sep 27, 2023

   –

5. Sep 13, 2023

   ✕
   10 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.
   • 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.
   • Have a test kit for the type of sanitizer used.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Use approved trapping devices or other means of pest control when pests are found.
   • 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
   • Protect food from cross-contamination by using packages or covered containers.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • 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.