NOKOMIS BEACH COFFEE

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

Inspection history

1. Mar 26, 2026

   ✕
   6 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 at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the physical facilities in good repair.

2. Mar 27, 2025

   ✓
   6 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.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Store clothing and other personal items in lockers or other suitable places.
   • Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.

3. Mar 15, 2024

   ✓
   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.
   • Label all food packages as required by the law.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • 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.

4. Mar 13, 2023

   ✕
   17 violations

   • Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Keep the physical facilities in good repair.
   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • 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 non-food contact surfaces of equipment. Keep them clean.
   • Protect food from cross-contamination by using packages or covered containers.
   • Keep the plumbing system in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Do not allow food to contact dirty linens such as cloth napkins.
   • Protect food from miscellaneous sources of contamination.
   • Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.