Masha Allah Restaurant One

Inspection history 3 visits

1. 2026
2. Passed Jul 9 Score 68 ▼5

   Routine Inspection

   13 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Use approved trapping devices or other means of pest control when pests are found.
   • Minor Disassemble, roughly clean, and wash fixed equipment or utensils which are too large to fit in the warewashing machine or three compartment sink.
   • Minor Have hand soap at all handwashing sinks.
   • 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 In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • 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 Only use single-service items one time.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Use effective cooling methods to cool TCS foods.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
3. 2025
4. Passed Jul 2 Score 73 ▼21

   Routine Inspection

   11 violations, 2 critical

   • Critical Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor 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
   • Minor The business license must be posted where it can be easily seen.
   • Minor Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Minor Label all food packages as required by the law.
   • 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.
5. 2024
6. Passed Jun 3 Starting score 94

   Routine Inspection

   3 violations

   • Minor Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Minor The business license must be posted where it can be easily seen.
   • Minor Keep non-food contact equipment surfaces clean.

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