Mayslack's

Inspection history 4 visits

1. 2026
2. Passed Aug 27 Score 72 ▲12

   Routine Inspection

   5 violations, 1 critical

   • Critical Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
   • 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 The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
3. 2025
4. Passed Oct 9 Score 60 no change

   Follow-Up Inspection

   5 violations, 1 critical

   • Critical Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
   • 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 person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • 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 Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
5. Passed Jul 31 Score 60 ▼23

   Routine Inspection

   12 violations, 4 critical

   • Critical Separate raw animal foods from ready-to-eat foods.
   • Critical Restrict a food employee if epidemiological results indicate that the employee presents a risk for transmission of foodborne disease. Permission to return to work must be granted by the regulatory authority.
   • Critical Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
   • Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 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 In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • 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 When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Minor The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
6. 2024
7. Passed Jul 12 Starting score 83

   Routine Inspection

   6 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • 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 Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • 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 Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

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