RINATA

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

Inspection history

1. Dec 17, 2025

   ✕
   8 violations

   • Keep the plumbing system in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Post the Certified Food Protection Manager certificate.
   • 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.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Equipment food-contact surfaces and utensils must be clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.

2. Dec 6, 2024

   ✕
   3 violations

   • Keep the plumbing system in good repair.
   • 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.

3. Dec 12, 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.
   • Keep the plumbing system in good repair.
   • 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.
   • 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
   • Equipment food-contact surfaces and utensils must be clean.

4. Nov 28, 2023

   ✕
   16 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.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • 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.
   • 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.
   • Keep the plumbing system in good repair.
   • 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • 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
   • Keep the physical facilities in good repair.
   • Equipment food-contact surfaces and utensils must be clean.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.