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

Inspection history

1. Jun 29, 2026

   ✕
   6 violations

   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • 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.
   • Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives
   • 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

2. Jun 9, 2025

   ✕
   3 violations

   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

3. May 23, 2024

   ✕
   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.
   • Have a test kit for the type of sanitizer used.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

4. Mar 16, 2023

   ✕
   8 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.
   • Have a test kit for the type of sanitizer used.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Have hand soap at all handwashing sinks.
   • Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.