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FLAVOR EXPRESS RESTAURANT AND CATERING

RESTAURANT · MN · source minneapolis_health #LIC425400

Address

912 24TH ST E #A121

Minneapolis MN 55404

Hennepin County

Phone

—

First seen

Oct 11, 10:35 PM EDT

Inspections

1. Sep 14, 2026RoutineScore 84Detected Oct 11, 10:35 PM EDT

   Complete

   • MCO 188.590RodentsThe services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03) — Observed mouse feces in the facility. Ensure the services of a licensed pest control operator are obtained, and pest control services are provided. Keep reports on site for inspector.
   • MN Rule 4626.1565ABDRodentsProvide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests — Observed mouse feces under sink at front counter and behind equipment. Ensure pests are controlled.
   • MCO 204.30AProvide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable. — Observed Styrofoam containers for to-go food. Ensure to-go food containers are either recyclable (aluminum, non-black #1, #2, #5 plastics, or paper), compostable, or reusable.
   • MN Rule 4626.0033DPost the Certified Food Protection Manager certificate. — Observed the Certified Food Protection Manager was not posted in a conspicuous place. Ensure it is posted.
   • MN Rule 4626.0040CCriticalKeep a log to record employee illness symptoms. Have it available upon request. — Observed no illness log available on site. Ensure employees are trained on foodborne illness policy and employees who are experiencing foodborne illness symptoms are recorded on the log. Emailed log with reports.
   • MN Rule 4626.0395A2CriticalKeep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration. — Observed raw chicken at 50F on food prep sink. Ensure all cold-holding TCS foods are at 41F and below to prevent pathogen growth. Chicken was discarded at time of inspection.
   • MN Rule 4626.0725APlace fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls. — Observed hand washing sink was in need of sealing to the adjoining wall. Ensure all fixed equipment is sealed.
   • MN Rule 4626.0735ABAll equipment and components must be in good repair. Keep them maintained to manufacturer's specifications. — Observed mechanical hot-holding cabinet was in disrepair. Ensure all equipment is maintained in good repair.
   • MN Rule 4626.0845ACriticalClean and sanitize food-contact surfaces of equipment and utensils: 1. before each use with a different type of raw animal food; 2. each time there is a change from working with raw foods to working with ready-to-eat foods; 3. between uses with raw fruits and vegetables and TCS foods; 4. before using or storing a food temperature measuring device; 5. at any time during the operation when contamination may have occurred. — Observed food prep sink with empty fish packages in the bottom, a colander with lettuce on top of the packages, and raw chicken in package on the drain board. Ensure food/contact surfaces of equipment are cleaned and sanitized between use with each type of raw animal foods (fish and chicken) as well as between used between raw animal foods and other foods (fish/chicken, and the lettuce) to prevent contamination. At time of inspection the lettuce and chicken were discarded, and the sinks were washed and sanitized.
   • MN Rule 4626.1110ABKeep handwashing sinks accessible at all times. Make sure they are only used for handwashing. — Observed kitchen hand washing sink had cleaning bottles inside. Ensure hand washing sinks are used exclusively for hand washing. At time of inspection PIC moved the items from the hand-washing sink.
   • MN Rule 4626.1457Post a sign at all handwashing sinks used by employees to remind them to wash their hands. — Observed hand-washing sinks missing hand washing signs. Ensure each hand-washing sink has a sign reminding employees to wash hands.
   • MN Rule 4626.1515Keep the physical facilities in good repair. — Observed floors were broken near the kitchen entrance. Ensure all surfaces in the food prep area are smooth and easily cleanable.
   • MN Rule 4626.1535Discontinue cleaning maintenance tools, preparing or holding maintenance materials, discarding mop water or similar waste in food preparation sinks, handwashing sinks, or warewashing equipment. — Observed mop sink with electronics and non-food items stored inside. Ensure mop water is being disposed in the mop sink. Clear mop sink for use.
   • MN Rule 4626.1580ABRemove all items unnecessary to the operation of the business from the premises. — Observed excess equipment and food service items stored on site. Ensure all unnecessary items are removed from the facility.