PICKLES CAFE AND CATERING

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

Inspection history

1. May 22, 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.
   • 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.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Keep a log to record employee illness symptoms. Have it available upon request.

2. May 11, 2026

   ✕
   9 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 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.
   • 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.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Have a test kit for the type of sanitizer used.
   • Keep a log to record employee illness symptoms. Have it available upon request.

3. Dec 9, 2024

   ✓
   7 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 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.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
   • 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 hand soap at all handwashing sinks.

4. Dec 19, 2023

   ✓
   4 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 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.
   • Clean non-food contact surfaces of equipment. Keep them clean.

5. Nov 28, 2023

   ✕
   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.
   • 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.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • The business needs to submit a HACCP plan for conducting cook-chill or sous-vide processes on site.

6. Nov 13, 2023

   ✕
   11 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 containers of food and food ingredients with their common name.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Only use single-service items one time.
   • The business needs to submit a HACCP plan for conducting cook-chill or sous-vide processes on site.
   • Keep a log to record employee illness symptoms. Have it available upon request.