Bloomington Market

Inspection history 5 visits

1. 2026
2. Passed Apr 6 Score 26 ▲4

   Follow-Up Inspection

   8 violations

   • Minor "(a) Summary closure conditions. The manager of environmental health may summarily close any licensed food establishment for the following reasons: (1) Any one of the following conditions exist on, or result from, the operation of the licensed premises: a. Evidence of a sewage backup in a food establishment to such an extent that the floor in food preparation, storage or warewashing areas has been flooded. b. No potable hot or cold water under pressure to a food establishment to such an extent that handwashing, warewashing, food preparation, or toilet facilities are not operational. c. A lack of electricity or gas service to a food establishment to such an extent that handwashing, warewashing, food preparation, or toilet facilities are not operational. d. Evidence of an ongoing food-borne illness caused by the operation of the establishment. e. More than one violation within thirty (30) days of holding potentially hazardous foods between fifty (50) degrees Fahrenheit and one hundred thirty (130) degrees Fahrenheit. f. Lack of an accessible, previously approved handwashing facility in the food preparation area, or three (3) violations within thirty (30) days for improper maintenance of approved handwashing facilities, such as lack of soap or single-service hand towels. g. Lack of an approved and presently operable dishwashing system on-premises, where food preparation utensils and/or reusable eating utensils are used as part of the business. h. The presence of gnawed or rodent contaminated (urine stained) food product. i. An infestation of rodents to such an extent that one (1) live mouse or rat is observed within the premises of the food establishment or there is the accumulation of fresh mouse droppings in more than one (1) location in either the food preparation or storage areas, or the presence of fresh rat droppings in one (1) location in the food storage or preparation areas. j. An infestation of cockroaches in the premises to such an extent that six (6) or more live cockroaches are observed in the food preparation area or storage area, or there is the presence of one (1) cockroach in food caused by the operation of the food establishment. k. The presence of flies breeding in the licensed food establishment as shown by the presence of eggs or maggots. l. The presence of any condition that poses an imminent risk of substantial harm to the public health, safety or welfare. (2) Lack of a license required by Title 10, Chapter 188 of the Minneapolis Code of Ordinances. (b) Procedure for emergency closure. (1) Order to be issued. If the manager of environmental health or the manager's agent, following an on-site inspection determines that any of the grounds for emergency closure exist in a licensed food establishment, an order for emergency closure may be summarily issued on such form as the manager of environmental health shall promulgate. Such order shall: Identify the licensed food establishment; describe the specific grounds upon which the closure is based; state by what time the patrons must vacate; state that a hearing on the emergency closure can be requested by owner or manager by informing the manager of environmental health or the manager's agent; and be signed by the manager of environmental health. Such order shall be served on the owner, manager or apparent person in charge of the premises who shall thereupon close the premises, which shall remain closed pending either approval of the manager of environmental health of the abatement of the condition(s) giving rise to the emergency closure, or final order of the manager of environmental health after hearing as provided in subsection (2) below. (2) Hearing. Upon written request, a hearing to consider whether the establishment may reopen, and the conditions, if any, to be imposed for such reopening, shall be commenced no later than three (3) business days after receipt of the written request. The manager of environmental health, or the manager's agent, shall render a
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Minor Discontinue the use of a food preparation sink for anything other than food preparation.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor 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.
   • Minor Keep the physical facilities in good repair.
3. Failed Mar 23 Score 22 ▼35

   Routine Inspection

   32 violations, 5 critical

   • Critical Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Critical Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • Critical 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.
   • Minor 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.
   • Minor The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.
   • Minor Have a covered trash can in toilet rooms.
   • Minor 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.
   • Minor "(a) Summary closure conditions. The manager of environmental health may summarily close any licensed food establishment for the following reasons: (1) Any one of the following conditions exist on, or result from, the operation of the licensed premises: a. Evidence of a sewage backup in a food establishment to such an extent that the floor in food preparation, storage or warewashing areas has been flooded. b. No potable hot or cold water under pressure to a food establishment to such an extent that handwashing, warewashing, food preparation, or toilet facilities are not operational. c. A lack of electricity or gas service to a food establishment to such an extent that handwashing, warewashing, food preparation, or toilet facilities are not operational. d. Evidence of an ongoing food-borne illness caused by the operation of the establishment. e. More than one violation within thirty (30) days of holding potentially hazardous foods between fifty (50) degrees Fahrenheit and one hundred thirty (130) degrees Fahrenheit. f. Lack of an accessible, previously approved handwashing facility in the food preparation area, or three (3) violations within thirty (30) days for improper maintenance of approved handwashing facilities, such as lack of soap or single-service hand towels. g. Lack of an approved and presently operable dishwashing system on-premises, where food preparation utensils and/or reusable eating utensils are used as part of the business. h. The presence of gnawed or rodent contaminated (urine stained) food product. i. An infestation of rodents to such an extent that one (1) live mouse or rat is observed within the premises of the food establishment or there is the accumulation of fresh mouse droppings in more than one (1) location in either the food preparation or storage areas, or the presence of fresh rat droppings in one (1) location in the food storage or preparation areas. j. An infestation of cockroaches in the premises to such an extent that six (6) or more live cockroaches are observed in the food preparation area or storage area, or there is the presence of one (1) cockroach in food caused by the operation of the food establishment. k. The presence of flies breeding in the licensed food establishment as shown by the presence of eggs or maggots. l. The presence of any condition that poses an imminent risk of substantial harm to the public health, safety or welfare. (2) Lack of a license required by Title 10, Chapter 188 of the Minneapolis Code of Ordinances. (b) Procedure for emergency closure. (1) Order to be issued. If the manager of environmental health or the manager's agent, following an on-site inspection determines that any of the grounds for emergency closure exist in a licensed food establishment, an order for emergency closure may be summarily issued on such form as the manager of environmental health shall promulgate. Such order shall: Identify the licensed food establishment; describe the specific grounds upon which the closure is based; state by what time the patrons must vacate; state that a hearing on the emergency closure can be requested by owner or manager by informing the manager of environmental health or the manager's agent; and be signed by the manager of environmental health. Such order shall be served on the owner, manager or apparent person in charge of the premises who shall thereupon close the premises, which shall remain closed pending either approval of the manager of environmental health of the abatement of the condition(s) giving rise to the emergency closure, or final order of the manager of environmental health after hearing as provided in subsection (2) below. (2) Hearing. Upon written request, a hearing to consider whether the establishment may reopen, and the conditions, if any, to be imposed for such reopening, shall be commenced no later than three (3) business days after receipt of the written request. The manager of environmental health, or the manager's agent, shall render a
   • Minor Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Keep the physical facilities in good repair.
   • Minor Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Minor Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
   • Minor Have a test kit for the type of sanitizer used.
   • Minor Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Minor Remove all items unnecessary to the operation of the business from the premises.
   • Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor 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.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Use approved trapping devices or other means of pest control when pests are found.
   • Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Minor Have hand soap at all handwashing sinks.
   • Minor Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor Discontinue the use of a food preparation sink for anything other than food preparation.
   • Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Minor 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
4. 2025
5. Passed Apr 1 Score 57 no change

   Follow-Up Inspection

   8 violations, 1 critical

   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Keep the physical facilities in good repair.
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Minor 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.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
6. Passed Mar 18 Score 57 ▼9

   Routine Inspection

   14 violations, 2 critical

   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Critical 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.
   • Minor Keep the physical facilities in good repair.
   • Minor Have hand soap at all handwashing sinks.
   • Minor Have a test kit for the type of sanitizer used.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor 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.
   • Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Minor Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.

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