UNCLE FRANKY'S

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Inspection history

1. Oct 29, 2026

   ✓
   5 violations

   • Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • 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.
   • Keep non-food contact equipment surfaces clean.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

2. Oct 6, 2026

   ✕
   7 violations

   • Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.
   • Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • 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.
   • Keep non-food contact equipment surfaces clean.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • 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.

3. Oct 2, 2025

   ✕
   7 violations

   • Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.
   • Post the Certified Food Protection Manager certificate.
   • Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
   • Keep the plumbing system in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • 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.

4. Oct 4, 2024

   ✕
   4 violations

   • Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • Post the Certified Food Protection Manager certificate.

5. Oct 5, 2023

   ✕
   5 violations

   • Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Store moist wiping cloths used with raw animal foods in separate sanitizing solution from cloths used for other purposes.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

6. Jun 23, 2023

   ✕
   2 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

7. May 17, 2023

   ✕
   9 violations

   • Post the Certified Food Protection Manager certificate.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • 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.
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Protect unpackaged food from environmental sources of contamination during preparation.
   • 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

8. Apr 14, 2023

   ✕
   10 violations

   • Post the Certified Food Protection Manager certificate.
   • 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.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • 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.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Keep the plumbing system in good repair.
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.