NORMANDY KITCHEN

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Inspection history

1. Oct 9, 2026

   ✓
   6 violations

   • Use approved trapping devices or other means of pest control when pests are found.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Post the Certified Food Protection Manager certificate.
   • 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
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

2. Sep 24, 2026

   ✕
   10 violations

   • Use approved trapping devices or other means of pest control when pests are found.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Post the Certified Food Protection Manager certificate.
   • 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
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

3. Sep 4, 2026

   ✕
   13 violations

   • Use approved trapping devices or other means of pest control when pests are found.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Post the Certified Food Protection Manager certificate.
   • 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
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Keep the physical facilities in good repair.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

4. Aug 13, 2026

   ✕
   15 violations

   • Use approved trapping devices or other means of pest control when pests are found.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Post the Certified Food Protection Manager certificate.
   • 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
   • 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.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Keep the physical facilities in good repair.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Have a test kit for the type of sanitizer used.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep the plumbing system in good repair.

5. Jul 24, 2026

   ✕
   26 violations

   • Use approved trapping devices or other means of pest control when pests are found.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Post the Certified Food Protection Manager certificate.
   • Have hand soap at all handwashing sinks.
   • 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
   • Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
   • 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
   • Separate raw animal foods from ready-to-eat foods.
   • 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.
   • Keep all intake and exhaust air ducts and filters clean.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Keep the physical facilities in good repair.
   • Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Have a test kit for the type of sanitizer used.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.)
   • The business license must be posted where it can be easily seen.
   • 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
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

6. Sep 11, 2025

   ✕
   7 violations

   • Use approved trapping devices or other means of pest control when pests are found.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • 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.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Post the Certified Food Protection Manager certificate.

7. Aug 22, 2025

   ✕
   18 violations

   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Use approved trapping devices or other means of pest control when pests are found.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • "The city council finds that discarded packaging from foods and beverages constitutes a significant and growing portion of the waste in Minneapolis' waste stream. Regulation of food and beverage packaging, therefore, is a necessary part of any effort to encourage a recyclable and compostable waste stream, thereby reducing the disposal of solid waste and the economic and environmental costs of waste management for the citizens of Minneapolis and others working or doing business in Minneapolis. The council further finds that plastic packaging is rapidly replacing other packaging material, and that most plastic packaging used for foods and beverages is nondegradable, nonreturnable and nonrecyclable. The council also finds that the two (2) main processes used to dispose of discarded nondegradable, nonreturnable and nonrecyclable plastic foods and beverage packaging, are land filling and incineration, both of which should be minimized for environmental reasons. The council therefore finds that the minimization of nondegradable, nonreturnable and nonrecyclable food and beverage packaging originating at retail food establishments within the City of Minneapolis is necessary and desirable in order to reduce the city's waste stream, so as to reduce the volume of landfilled waste, to minimize toxic by-products of incineration, to make the waste stream less damaging to the environment, and to make our city and neighboring communities more environmentally sound places to live. (89-Or-060,§ 1, 3-31-89; 96-Or-059,§ 1, 6-28-96) "
   • 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
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep the physical facilities in good repair.
   • Keep the plumbing system in good repair.
   • Remove all items unnecessary to the operation of the business from the premises.
   • 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.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • 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.
   • Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

8. Jul 25, 2025

   ✕
   22 violations

   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Use approved trapping devices or other means of pest control when pests are found.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • "The city council finds that discarded packaging from foods and beverages constitutes a significant and growing portion of the waste in Minneapolis' waste stream. Regulation of food and beverage packaging, therefore, is a necessary part of any effort to encourage a recyclable and compostable waste stream, thereby reducing the disposal of solid waste and the economic and environmental costs of waste management for the citizens of Minneapolis and others working or doing business in Minneapolis. The council further finds that plastic packaging is rapidly replacing other packaging material, and that most plastic packaging used for foods and beverages is nondegradable, nonreturnable and nonrecyclable. The council also finds that the two (2) main processes used to dispose of discarded nondegradable, nonreturnable and nonrecyclable plastic foods and beverage packaging, are land filling and incineration, both of which should be minimized for environmental reasons. The council therefore finds that the minimization of nondegradable, nonreturnable and nonrecyclable food and beverage packaging originating at retail food establishments within the City of Minneapolis is necessary and desirable in order to reduce the city's waste stream, so as to reduce the volume of landfilled waste, to minimize toxic by-products of incineration, to make the waste stream less damaging to the environment, and to make our city and neighboring communities more environmentally sound places to live. (89-Or-060,§ 1, 3-31-89; 96-Or-059,§ 1, 6-28-96) "
   • 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.
   • Keep all intake and exhaust air ducts and filters clean.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep the physical facilities in good repair.
   • Keep the plumbing system in good repair.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

9. Jan 13, 2025

   ✓
   4 violations

   • 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
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Use approved trapping devices or other means of pest control when pests are found.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

10. Dec 12, 2024

    ✓
    6 violations

    • 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
    • Have hand soap at all handwashing sinks.
    • 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
    • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
    • Use approved trapping devices or other means of pest control when pests are found.
    • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

11. Nov 6, 2024

    ✓
    10 violations

    • 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
    • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
    • Have hand soap at all handwashing sinks.
    • 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
    • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
    • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
    • Keep the physical facilities in good repair.
    • Use approved trapping devices or other means of pest control when pests are found.
    • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
    • Food employees must use a closed beverage container within the food preparation or utensil washing areas.

12. Oct 8, 2024

    ✕
    10 violations

    • 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
    • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
    • Have hand soap at all handwashing sinks.
    • 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
    • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
    • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
    • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
    • Keep the plumbing system in good repair.
    • Keep the physical facilities in good repair.
    • Use approved trapping devices or other means of pest control when pests are found.

13. Sep 19, 2024

    ✕
    10 violations

    • 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
    • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
    • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
    • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
    • Have hand soap at all handwashing sinks.
    • 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
    • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
    • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
    • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
    • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

14. Aug 22, 2024

    ✕
    13 violations

    • 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
    • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
    • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
    • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
    • Keep all intake and exhaust air ducts and filters clean.
    • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
    • Use approved trapping devices or other means of pest control when pests are found.
    • Have hand soap at all handwashing sinks.
    • 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
    • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
    • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
    • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
    • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

15. Jul 25, 2024

    ✕
    19 violations

    • 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
    • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
    • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
    • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
    • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
    • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
    • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
    • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
    • Keep all intake and exhaust air ducts and filters clean.
    • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
    • Store all food: • In a clean, dry location • At least 6 inches above the floor
    • Use approved trapping devices or other means of pest control when pests are found.
    • Have hand soap at all handwashing sinks.
    • 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
    • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
    • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
    • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
    • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
    • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

16. Jul 19, 2023

    ✕
    4 violations

    • Keep a log to record employee illness symptoms. Have it available upon request.
    • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
    • 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
    • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.