Milda's Cafe

Inspection history 4 visits

1. 2026
2. Passed Sep 1 Score 78 ▲3

   Routine Inspection

   6 violations

   • Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Minor GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Minor Keep non-food contact equipment surfaces clean.
   • 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 Keep the physical facilities in good repair.
3. 2025
4. Passed Aug 14 Score 75 ▲24

   Routine Inspection

   6 violations

   • Minor Keep the physical facilities in good repair.
   • Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
5. 2024
6. Passed Aug 28 Score 51 no change

   Follow-Up Inspection

   4 violations

   • Minor GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • 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.
7. Passed Aug 14 Starting score 51

   Routine Inspection

   17 violations, 3 critical

   • Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Critical Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Critical Sanitize food contact surfaces before using and after cleaning.
   • Minor GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Minor Clearly label working containers of toxic chemicals with the common chemical name.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Only use single-service items one time.
   • 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 Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
   • 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 Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep 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.

1. 73 Minne's by Veli'D 350 ft
2. 85 Glenwood Market 0.2 mi
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4. 71 La Dona Cerveceria 0.3 mi
5. 80 La Mesa 0.5 mi