Little Caesars Pizza

Inspection history 7 visits

1. 2026
2. Passed Aug 19 Score 56 no change

   Follow-Up Inspection

   9 violations, 1 critical

   • Critical Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
   • 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
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor Have a covered trash can in toilet rooms.
   • Minor 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.
   • Minor Keep the physical facilities in good repair.
   • Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Minor 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.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
3. Passed Aug 5 Score 56 ▲1

   Routine Inspection

   15 violations, 2 critical

   • Critical Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
   • Critical Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor Use effective cooling methods to cool TCS foods.
   • Minor Keep the physical facilities in good repair.
   • Minor 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.
   • Minor 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.
   • Minor Have a covered trash can in toilet rooms.
   • Minor In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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
   • Minor Have a test kit for the type of sanitizer used.
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
4. 2025
5. Passed Aug 5 Score 55 no change

   Follow-Up Inspection

   9 violations

   • 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 Equipment food-contact surfaces and utensils must be clean.
   • Minor Have a covered trash can in toilet rooms.
   • Minor Keep the physical facilities in good repair.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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 non-food contact equipment surfaces clean.
   • Minor Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
6. Passed Jul 22 Score 55 ▼20

   Routine Inspection

   15 violations, 2 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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 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 Keep the plumbing system in good repair.
   • Minor Have a food thermometer easily available to measure the internal temperature of foods.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • 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 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 non-food contact equipment surfaces clean.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Minor Keep the physical facilities in good repair.
   • Minor Have a covered trash can in toilet rooms.

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