NIGHTINGALE

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

Inspection history

1. Dec 16, 2025

   ✕
   2 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.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

2. Nov 20, 2025

   ✕
   5 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.
   • 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
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • The business license must be posted where it can be easily seen.

3. Dec 3, 2024

   ✓
   1 violation

   • 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. Nov 7, 2024

   ✕
   12 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • 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.
   • Keep non-food contact equipment 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.
   • 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.
   • The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
   • The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
   • Use effective cooling methods to cool TCS foods.

5. Nov 8, 2023

   ✕
   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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.