SARPINOS PIZZERIA

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Inspection history

1. Jul 8, 2026

   ✓
   4 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • 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.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor

2. Jul 10, 2025

   ✓
   5 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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.

3. Jun 26, 2025

   ✕
   10 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Sanitize food contact surfaces before using and after cleaning.
   • Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
   • 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. Jun 28, 2024

   ✕
   8 violations

   • Keep the plumbing system in good repair.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • 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.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.

5. Jun 28, 2023

   ✓
   2 violations

   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.