THREE KEY LLC

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Inspection history

1. Sep 15, 2026

   ✓
   3 violations

   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
   • 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.

2. Sep 3, 2026

   ✕
   13 violations

   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
   • 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.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.
   • Remove dead or trapped birds, insects, rodents, and other pests.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Keep the plumbing system in good repair.

3. Sep 23, 2025

   ✓
   6 violations

   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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. Sep 9, 2025

   ✕
   13 violations

   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • 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.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Have a test kit for the type of sanitizer used.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Post the license so it is conspicuous to consumers.
   • The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • 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.