THE KITCHEN BY BAKED BRAND

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

Inspection history

1. Oct 27, 2026

   ✕
   7 violations

   • 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.
   • Have a test kit for the type of sanitizer used.
   • 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
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • 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
   • Keep a log to record employee illness symptoms. Have it available upon request.

2. Nov 24, 2025

   ✓
   6 violations

   • 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.
   • Have a test kit for the type of sanitizer used.
   • Keep the plumbing system in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Label all food packages as required by the law.

3. Nov 10, 2025

   ✕
   9 violations

   • 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.
   • Have a test kit for the type of sanitizer used.
   • 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.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Keep the plumbing system in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Label all food packages as required by the law.

4. Oct 28, 2025

   ✕
   13 violations

   • 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.
   • Have a test kit for the type of sanitizer used.
   • 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 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
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Store and transport soiled linens in a clean nonabsorbent receptacle or a clean launderable bag and in a manner that prevents contamination of food, clean equipment, clean utensils, clean linens and single-service and single-use articles.
   • Keep the plumbing system in good repair.
   • Remove refuse, recyclables, and returnable at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.

5. Oct 29, 2024

   ✓
   8 violations

   • 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.
   • Have a test kit for the type of sanitizer used.
   • 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.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • 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

6. Nov 2, 2023

   ✓
   6 violations

   • 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.
   • Have a test kit for the type of sanitizer used.
   • 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 the plumbing system in good repair.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.