NASIIB RESTAURANT

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

Inspection history

1. Oct 22, 2026

   ✕
   11 violations

   • Keep the physical facilities in good repair.
   • Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep all intake and exhaust air ducts and filters clean.
   • Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Equipment food-contact surfaces and utensils must be clean.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.)

2. Sep 24, 2026

   ✕
   10 violations

   • Keep the physical facilities in good repair.
   • Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
   • 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.
   • Keep all intake and exhaust air ducts and filters clean.
   • Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Equipment food-contact surfaces and utensils must be clean.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.

3. Aug 27, 2026

   ✕
   15 violations

   • Keep the physical facilities in good repair.
   • Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • 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.
   • 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.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Keep all intake and exhaust air ducts and filters clean.
   • Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Equipment food-contact surfaces and utensils must be clean.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • 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 test kit for the type of sanitizer used.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

4. Nov 4, 2025

   ✕
   3 violations

   • Keep the physical facilities in good repair.
   • Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

5. Oct 2, 2025

   ✕
   6 violations

   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep the physical facilities in good repair.
   • Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
   • Have hand soap at all handwashing sinks.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

6. Aug 27, 2025

   ✕
   12 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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
   • Keep the physical facilities in good repair.
   • Use approved trapping devices or other means of pest control when pests are found.
   • Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
   • Have hand soap at all handwashing sinks.
   • Sanitize food contact surfaces before using and after cleaning.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

7. Nov 27, 2024

   ✓
   2 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.

8. Oct 10, 2024

   ✕
   9 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep all intake and exhaust air ducts and filters clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Have hand soap at all handwashing sinks.
   • 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.
   • Sanitize food contact surfaces before using and after cleaning.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Discard or recondition food that is unsafe, adulterated or not honestly presented.

9. Aug 15, 2024

   ✕
   15 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • Keep all intake and exhaust air ducts and filters clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Have hand soap at all handwashing sinks.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • Have a test kit for the type of sanitizer used.
   • 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.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Sanitize food contact surfaces before using and after cleaning.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.