TONY'S DINER

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Inspection history

1. Dec 23, 2025

   ✓
   10 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.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.
   • Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Label all containers of food and food ingredients with their common name.
   • Keep the physical facilities in good repair.
   • Properly cove and seal floor-wall junctures.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • 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.

2. Jan 14, 2025

   ✓
   10 violations

   • Clean all physical facilities (floors, walls, ceilings). 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.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Keep the plumbing system in good repair.
   • Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.
   • Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Label all containers of food and food ingredients with their common name.
   • Keep the physical facilities in good repair.
   • Properly cove and seal floor-wall junctures.

3. Dec 20, 2024

   ✕
   13 violations

   • Clean all physical facilities (floors, walls, ceilings). 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.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Keep the plumbing system in good repair.
   • Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.
   • Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use effective cooling methods to cool TCS foods.
   • Label all containers of food and food ingredients with their common name.
   • Keep the physical facilities in good repair.
   • Properly cove and seal floor-wall junctures.

4. Jan 9, 2024

   ✕
   10 violations

   • Clean all physical facilities (floors, walls, ceilings). 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.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Keep the plumbing system in good repair.
   • Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.
   • Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

5. Feb 10, 2023

   ✓
   13 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • 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.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Keep the plumbing system in good repair.
   • Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.
   • Keep the physical facilities in good repair.
   • The business license must be posted where it can be easily seen.
   • Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.